FISH TACOS | Best Seasoned Batter | Delicious Pico De Gallo/Slaw ❤
Rachel Cooks with love videos
These FISH TACOS are absolutely delicious, the most important part of making truly delicious fish tacos starts with the seasoning of the batter and of course the toppings. I started seasoning from the inside out, making every bite an explosion of flavor... nothing is worse than a bland batter. For my sauce, I used the adobo sauce from a can of chipotle peppers in adobo sauce for the best smokey flavor, then I mixed it in with a combination of mayonnaise and sour cream with a splash of lime juice to make my sauce super delicious. For my breading, I used the amazing combination of paprika, cumin, garlic, onion powder and then cayenne pepper to give it an amazing kick, I added Panko bread crumbs and all purpose flour with some beer for the best textured batter no doubt! To make my pico slaw, I combined diced purple onions with diced tomatoes, cilantro and finely diced jalapeño with the juice if 1 lime, salt, pepper and 3 cups of finely shredded cabbage...I assembled my fish tacos by starting with a good rub of my sauce on my corn tortilla, I topped it with some of my pico/slaw then my fish then my pico/slaw again, then i topped it with my sauce one last time, and to finish, I added 1 slice avocado on top...I then realized I had created a masterpiece. ❤
•AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES
Le Creuset Oval 3.5 quart cast iron Dutch oven, Marseille
(affiliate)
FISH BATTER____________________
1 & 1/2 Lbs. RED SNAPPER
1 C. ALL PURPOSE FLOUR
1/2 C. PANKO BREADCRUMBS
2 TSP BAKING POWDER
1 TSP PAPRIKA
1/4 TSP CAYENNE PEPPER
1/2 TSP GARLIC POWDER
1/2 TSP ONION POWDER
1/2 TSP SALT
1/4 TSP CUMIN
1 C. LIGHT BEER (YOU DECIDE)
1 EGG
PICO/SLAW_______________________
3 C. FINELY SHREDDED CABBAGE
2 ROMA TOMATOES (DICED)
SMALL BUNCH CHOPPED CILANTRO
1/3 C. DICED RED ONION
1 LARGE JALAPEÑO (1/2 SEEDS REMOVED) DICED SMALL
PEPPER (TO YOUR LIKING)
SALT (TO YOUR LIKING)
6 SLICES CANNED PINEAPPLE (DICED)
JUICE OF 1 LIME
SAUCE___________________________
1/2 C. MAYONNAISE
1/2 C. SOUR CREAM
5 TSP ADOBO SAUCE
JUICE OF 1/2 LIME
PINCH SALT
PINCH PEPPER
FISH TACOS MAFE WITH______________
CORN TORTILLAS
● PLEASE KEEP CHILDREN AWAY FROM HOT STOVE AND HOT OIL. USE CAUTION WHEN COOKING ON HOT STOVE.
#fishtacos
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
The Magic of Chef Paul - Cooking Fish
Chef Paul gives pointers on cooking fish for the right length of time.
The Ultimate Fried Fish Recipe
The Ultimate Fried Fish Recipe! Crispy outer crunch and flaky juicy white meat. Scroll to the bottom of the description bar for the full recipe.
Cooking With Tammy's Seasoning:
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Fried Fish Recipe
Flounder or Whiting
Hot sauce
yellow mustard
paprika
old bay
lemon pepper
onion powder
garlic powder
Sazon
cayenne pepper
flour all-purpose
yellow cornmeal
Add oil to a large frying pan. Heat the oil to 350F.
Add your favorite brand of hot sauce and yellow mustard to the fish and combine.
Season the flour with onion powder, garlic powder, old bay, lemon pepper, cayenne pepper, paprika, Sazon, and mix to combine.
Dredge the fish until perfectly coated and fry until golden brown.
Tartar Sauce
1 cup mayo
1/2 tbsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp sweet relish
1 tbsp capers
1/2 tbsp Caper juice
1-2 tbsp dill paste or 1 tbsp fresh chopped dill
1 tbsp Lemon juice
salt pinch
black pepper pinch
Combine all of the ingredients until the consistency is smooth
Justin Chapple Makes Blackened Fish Sandwiches with Tartar Sauce | Mad Genius | Food & Wine
In this video, Food & Wine's Justin Chapple coats fresh fillets of haddock with smoky paprika, garlic powder, oregano, and thyme before sear to develop a delicious crust. Then he places them between toasted brioche buns smeared with a strong, tangy tartar sauce laced with piquant horseradish. Serve this fantastic 20-minute seafood recipe at an outdoor barbecue for a light, refreshing change of pace!
#MadGenius #Fish #Sandwiches # Blackened #Recipe #Food
Get the recipe at:
00:00 Introduction
00:21 How To Make Horseradish Tartar Sauce
1:47 How To Make A Spice Rub
2:49 How To Toast Buns
3:15 How To Blacken Fish
3:53 How To Build Sandwiches
4:31 Taste Test
Food & Wine's Culinary Director, Justin Chapple, shares mind blowing recipes, hacks, and techniques.
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Justin Chapple Makes Blackened Fish Sandwiches with Tartar Sauce | Mad Genius | Food & Wine
Cod A La Meuniere
Summer means light, fresh, vibrant. We have a great dish in line for you. A classic french dish made highlighted by Julia child. Fish a la meniure, a wonderful white fish lightly breaded and seared. Then served with parmesan orzo pasta, sautéed asparagus and our cajun lemon butter sauce! Video coming out soon! But in the meantime give us a like, follow, and subscribe!
YouTube: Cptexasfusion
Ingredients
Fish a la meniure
• 2 white fish filets
• Salt and pepper to taste
• 1 cup all purpose flour
• 3 tablespoon unsalted butter
Cajun lemon butter sauce
• 8 tablespoons cold unsalted butter, sliced
• 2 tbsp shallots chopped
• 2 garlic cloves, minced
• 1/3 cup red bell pepper
• 1/3 cup dry white wine
• 1tsp cajun seasoning
• 3 tablespoons fresh lemon juice
• Kosher salt and ground white pepper
Sautéed asparagus
• 1lb Asparagus
• EVOO
• Salt and pepper to taste
Orzo pasta
• 3 tablespoons unsalted butter
• 8 ounces orzo
• 16 ounces chicken stock
• Salt and pepper to taste
• ½ cup freshly grated parmesan cheese
• ¼ cup fresh parsley
Instructions
1. Take our white fish of any kind. Today we are using cod. Mix salt and pepper with flour and coat the fish on all sides. Next heat a pan and add in 3 tablespoons of butter and melt till brown.
2. Once brown add our fish and cook on each side for 3-4 minutes. Make sure to not overcook fish too fast so cook on medium high heat. Place fish on plate and set aside.
3. Now we are going to make our cajun lemon butter sauce. Add 3 tablespoons of butter into pan and melt. Then add our red bell peppers, shallots and garlic. Cook till translucent.
4. When the sauce is simmering add in our white wine and 1 tablespoons of butter at a time. Make sure to mix well and not rush the sauce to prevent it breaking.
5. As sauce is simmering the final steps are to add 1/2 lemon for juice, cajun seasoning, and a pinch of parsley.
6. To make our orzo pasta melt 3 tablespoons of butter into pot. Next add in our ozo pasta and mix till slightly brown. Once ready add in chicken stock, salt and pepper. Cook orzo till al-dente.
7. To finish our pasta we will add freshly grated parmesan and then a pinch of parsley. Delicious side dish!
8. Optional is to boil or steam asparagus. Cook it in water for about 5 minutes and shock with ice. Remove and place it in pan with EVOO. Add salt and pepper and serve!
Wine: bonpas luberon blanc
Location: Mainly within the Parc Regional du Luberon, which is equidistant from Avignon, Aix-en-Provence and Manosque. The average altitude of the vineyards is 300 metres above sea-level, and the grapes are harvested relatively late.
GRAPE VARIETALS
Grenache blanc, Vermentino, Clairette et Bourboulenc.
Nose: Fresh summer fruits, then opens with citrus and white flowers.
Finish: A fresh notes of white flowers. This wine is very harmonious, revealing good balance with roundness, and flavour that persists on the palate.
Food paring: White fish, oysters, shrimp.
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#cod #fishalameuniere #meuniere #french #france #whitefish #cajun #cajunlemonbutter #orzo #orzopasta #fresh #seafood #bonpas #frenchwine #rhone #rhonevalley #boisset #boissetcollection #boissetwines #cptexasfusion
HOW TO MAKE CODFISH PATTIES / CODFISH BALLS / OLD NEW ORLEANS RECIPE
This video is about how to make CODFISH PATTIES.
When I was a young boy, mom made these on Fridays during Lent.
Lent is a Catholic fast where we were not allowed to eat meat on Friday for a 40 day period leading up to Easter. However, up until 1966, the Catholic church prohibited the consumption of meat on all Fridays. Some Catholics still practice this.
Thus, this recipe is a great substitution for meat.
The recipe is easy. You can't screw it up if you tried.
Below are the ingredients that should make about 8-10 patties.
INGREDIENTS
2 MEDIUM SIZED RUSSET POTATOES
1 TBSP GRATED ONION
1 TBSP FRESH PARSLEY FOR COOKING
1 TBSP FRESH PARSLEY FOR GARNISH
1 EGG BEATEN
1 CUP ITALIAN BREAD CRUMBS FOR MIX
3 CUPS PANKO BREAD CRUMBS FOR COATING
1 POUND COD FISH
1 TBSP CAJUN LAND BLACKENED REDFISH SEASONING
6-8 DASHES HOT SAUCE (CALIENTE')
1 TBSP CRAB BOIL IN THE WATER FOR BOILING THE POTATOES
INSTRUCTIONS
PEAL AND CUT POTATOES IN HALF
BOIL POTATOES UNTIL FORK TENDER 10-15 MINUTES
(I ADDED A BIT OF CRAB BOIL TO THE WATER)
ADD COD FISH TO THE WATER AND BOIL UNTIL FISH FLAKES
STRAIN POTATOES AND FISH
ADD POTATOES, FISH, ONION, PARSLEY, EGG, SEASONINGS AND MIX WELL.
ADD SOME ITALIAN BREAD CRUMBS TO TIGHTEN UP THE MIX.
ROLL A HEAPING SPOON OF THE MIXTURE IN YOUR HAND AND FLATTEN GENTLY ON A PLATE OF PANKO BREAD CRUMBS.
HANDLE CAREFULLY AS THE PATTIES ARE TENDER
FRY PATTIES IN LIGHT OLIVE OIL UNTIL BROWNED ON BOTH SIDES
USE THE 2 SPATULA METHOD AS SHOWN IN THE VIDEO FOR TURNING
GARNISH WITH FRESH PARSLEY
PAM'S DIPPING SAUCE
2 TBSP MAYONAISE
1/2 TBSP HORSHRADISH MAYONAISE
1/2 TBSP DIJON MUSTARD
1 TBSP KETCHUP
1 SQUIRT HOT SAUCE
1 SQUIRT LEMON JUICE
Chef's Notes: You can serve this with a salad or along side of steamed green beans and yellow corn. Honestly, I can eat these golden codfish patties with just about anything including some French fries.