Best 2 Chili Lime Fish Fry With Tex Mex Peperonata Recipes

Indulge in a culinary adventure with our tantalizing Chili Lime Fish Fry with Tex-Mex Peperonata, a symphony of flavors that will awaken your taste buds. This delectable dish features tender fish fillets coated in a vibrant chili lime batter, pan-fried to perfection, and accompanied by a medley of fresh vegetables in a zesty Tex-Mex sauce.

In addition to the main recipe, we also offer a collection of complementary recipes to elevate your culinary experience. Craft a refreshing Cucumber Salad with a tangy dressing to balance the richness of the fish fry. Prepare a batch of fluffy Mexican Rice, a classic side dish that pairs perfectly with the bold flavors of the main course. And for a sweet ending, whip up a batch of sweet and gooey Churros with a decadent chocolate sauce for a truly satisfying dessert.

With its vibrant flavors, textures, and colors, this comprehensive recipe collection promises an unforgettable dining experience. From the crispy fish fry to the zesty peperonata and refreshing accompaniments, each recipe is carefully crafted to create a harmonious meal that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI LIME FISH FRY

Chili Lime Fish Fry image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tilapia fillets
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
2 limes, zested and juiced
2 tablespoons chili powder, a couple of palmfuls
2 teaspoons garlic powder, 2/3 palmful
2 teaspoons onion powder, 2/3 palmful
2 tablespoons fresh chopped thyme leaves or 2 teaspoons dried
1/4 cup vegetable, canola or safflower oil

Steps:

Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs.
Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve.

TEX-MEX PEPERONATA

Tex-Mex Peperonata image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 cup beer or chicken stock
Handful fresh cilantro leaves, chopped, for garnish

Steps:

Heat the extra-virgin olive oil in a skillet over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.

Tips:

Choosing the Right Fish: Opt for firm-fleshed fish like cod, haddock, tilapia, or catfish. These hold up well during frying and won't fall apart.
Crispy Coating: Achieve a crispy coating by first dredging the fish in cornstarch, then coating it in a mixture of flour, chili powder, cumin, and garlic powder. This creates a protective layer that seals in the fish's moisture.
Frying Technique: Heat the oil to the correct temperature before adding the fish. The ideal temperature is around 375°F (190°C). This prevents the fish from sticking to the pan and ensures even cooking.
Don't Crowd the Pan: Avoid overcrowding the pan with fish fillets. This can cause the oil temperature to drop, resulting in soggy fish. Cook the fish in batches if necessary.
Perfect Crispiness: Fry the fish until it reaches an internal temperature of 145°F (63°C). This ensures that the fish is cooked through while maintaining its flaky texture.

Conclusion:

Embark on a culinary journey with this delectable Chili Lime Fish Fry, complemented by a vibrant Tex-Mex Peperonata. The fish, coated in a savory blend of spices and fried to crispy perfection, pairs harmoniously with the colorful medley of roasted vegetables. This dish is a symphony of flavors that will tantalize your taste buds. Experiment with different fish varieties and adjust the spice level to suit your preference. Whether served as a main course or shared as an appetizer, this recipe promises a delightful and memorable dining experience.