Sunday, October 3, 2010

Chicken Fried Tilapia with Asian Slaw

This dish is wonderful for dinner, but even better, if you put it all together the next day inside a corn tortilla, it is a KILLER fish taco!

It has a lot of components, all made from scratch... but it is so worth it. If you have the time, it is best to make the slaw and the tartar sauce the day before, allowing it to marinade in the fridge for 24 hours... really brings out the flavor.

Green Tartar Sauce
1/4 cup chopped baby dills
1 tablespoon chopped capers
1 medium shallot coarsely chopped
2 cups mayo
1/2 tsp dijion mustard
2 TB chopped fresh dill
2 TB chopped fresh chives
2 TB chopped fresh parsley
1 tsp fresh lemon juice
1/2 tsp white pepper
1/4 cup olive oil

Put everything in the blender with the exception of the baby dills. Blend until creamy, scraping down the sides of the blender to make sure it all gets in there good. Stir in dills. Put in glass or plastic container with lid in the fridge. Great with any fish.

Asian Slaw:

1/3 cup vegetable oil
1/3 cup fish sauce
1/4 cup fresh lime juice
1/4 cup rice vinegar
1 TB sugar
1 TB chopped garlic
1 tsp chopped hot pepper
2 TB chopped fresh mint
1 head cabbage cored and shredded
2 cups grated carrots

Mix first 7 ingredients together and wisk well. Toss together carrots, mint and cabbage. Pour wet ingredients over and toss. Refridgerate until ready to use. I stir mine every 30 minutes or so to make sure the flavors are well distributed. Strain prior to serving.

Chicken Fried Fish:
You can use any good flakey white fish, Catfish, Trout, Tilapia, Mahi Mahi...etc..
1 cup buttermilk
1/4 cup minced red onion
1/4 cup chopped scallions
3 TB chopped fresh dill
1 tsp minced garlic
1 tsp grated lemon zest
1/2 tsp chili paste or Red Curry Paste

4 fish filets ( I used Tilapia.. it is cheapest)
salt and pepper

Combine Buttermilk, onion, scallions, dill, garlic zest and chili paste in baking dish. Stir well. Cover the fish filets in the marinade and cover and refridgerate for at least 1 hour.

When ready to cook, coat with flour, and salt and pepper. Heat a cast iron skillet until it is very hot. Add oil and fry the fish for 2 minutes on first side, 1 minute on the other. Serve immediately with Asian Slaw and Green tartar sauce.

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