Text 7075, 75 rader
Skriven 2013-11-25 06:43:54 av Dave Drum (1:261/38)
Ärende: Chile 4638
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beer & Chipotle-Battered Fish Tacos
 Categories: Seafood, Breads, Beer, Chilies, Citrus
      Yield: 12 servings

MMMMM---------------------------BATTER--------------------------------
      2 oz Canned chipotle peppers
      2 lg Eggs
      2 c  Beer; not Lite
      2 c  All-purpose flour
      2 tb Cornstarch
      2 ts Baking powder
      2 ts Gray salt
           Fresh ground black pepper

MMMMM---------------------------TACOS--------------------------------
      3 c  Sour cream
  1 1/2 bn Cilantro; chopped
      2 tb Lime juice
           +=PLUS=+
      6    Limes; in wedges
      1 ts Gray salt
           Corn oil; for frying
      3    Tomatoes; small dice
     12    Red radishes; thin sliced
     24    Corn tortillas
  1 1/2 lb Cod; in 1 oz strips

  Recipe courtesy Michael Chiarello, 2007

  Preheat oven to 300øF/150øC.

  BATTER: Puree the chipotles and egg together in a blender.
  When well blended transfer to a bowl and whisk in the beer.
  In a separate mixing bowl combine the flour, cornstarch,
  baking powder, and salt. Add the egg mixture to the flour
  mixture, whisking well to prevent clumps. Add freshly ground
  pepper. Set the batter aside while preparing the other
  ingredients.

  In a small mixing bowl mix together the sour cream, 2
  tablespoons of the chopped cilantro, 2 tablespoons lime
  juice and 1 teaspoon gray salt, mix well and remove to a
  serving bowl.

  FISH TACOS: In a large pot or skillet add corn oil about 1"
  to 2" deep. Over medium heat, heat the oil to 350øF/175øC.

  On a large serving plate arrange the tomatoes, lime wedges,
  chopped cilantro, and sliced radishes to garnish tacos.

  Wrap the tortillas in aluminum foil and heat in the oven
  while frying the fish.

  With your fingers dip the fish strips into the batter and
  carefully place in the hot oil. Fry until golden brown all
  over, about 2 minutes on each side. With a slotted spoon
  remove the fish to a paper towel. To assemble the tacos
  place 1 piece of the fried fish on a warm tortilla and
  garnish with tomatoes, chopped cilantro, radishes, and sour
  cream. Serve with lime wedges

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 25 April 2010

  Uncle Dirty Dave's Archives

MMMMM

... Food, love, career & mothers. The 4 major guilt groups. - Cathy Guisewhite

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