Experience an extraordinary culinary journey with our crispy whole fish, a visually stunning and taste-tempting main course. Bathed in a fiery roasted chipotle pepper sauce, this dish delivers a perfect balance of flavors, combining the crispiness of the fried fish with the smoky and spicy sauce.
The accompanying black rice adds a nutty and earthy flavor, making this dish a complete and satisfying meal. Indulge in the zesty and flavorful marinade, tantalize your taste buds with the tangy chipotle pepper sauce, and savor the unique texture of the crispy fish. Embark on a culinary adventure and let the explosion of flavors take you on an unforgettable journey.
CHIPOTLE FISH TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
- Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
- Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
- To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.
FRIED WHOLE FISH, CHIPOTLE SAUCE, RICE, AND MEXICAN SLAW
Provided by Food Network
Categories main-dish
Time P1DT2h5m
Yield 2 to 3 servings
Number Of Ingredients 22
Steps:
- For the fish: Combine garlic, salt and 1 gallon water in a pot. Bring to a boil and turn off the heat. Pour the brine in a container to cool it down to room temperature, then add fish. Let the fish soak in the brine, refrigerated, for 24 hours.
- Heat the oil in a deep-fryer to 325 degrees F. Fry fish until cooked through, 8 to 9 minutes.
- Let fish rest for a couple of minutes, then place on a plate. Serve with Chipotle Sauce, Mexican Slaw and rice.
- Add butter to a large pot over high heat, then add onion, adobo puree, cilantro, jalapeno and garlic. Cook, stirring, for about 2 minutes, then add lobster broth and ketchup. Lower to medium heat and cook for 10 minutes.
- Toss red and white cabbage, onion and cilantro in a bowl and add lime juice, olive oil and salt to taste.
CRISPY FRIED RED FISH AND SPICY REMOULADE
Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
- For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
- Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
- Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
- Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.
AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW
Steps:
- Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
- Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
- Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
- Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
- Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
- Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.
Nutrition Facts : Calories 898.7 calories, Carbohydrate 106.1 g, Cholesterol 145.2 mg, Fat 34 g, Fiber 7 g, Protein 45.3 g, SaturatedFat 8.1 g, Sodium 1312.4 mg, Sugar 6.6 g
Tips:
- Choose a fish that is suitable for whole-fish cooking, such as trout, branzino, or sea bass.
- Make sure the fish is properly cleaned and scaled before cooking.
- Season the fish generously with salt and pepper, both inside and out.
- To achieve crispy skin, pat the fish dry before cooking and score the skin in several places.
- For an extra crispy skin, coat the fish in a mixture of oil and cornstarch before cooking.
- Cook the fish over medium-high heat until the skin is crispy and the flesh is cooked through.
- To make the fire-roasted chipotle pepper sauce, roast the chipotle peppers in a pan until they are blackened. Then, blend them with roasted tomatoes, garlic, and onion until smooth.
- Serve the crispy whole fish with the fire-roasted chipotle pepper sauce and black rice.
Conclusion:
This recipe for crispy whole fish with fire-roasted chipotle pepper sauce and black rice is a delicious and easy-to-make dish that is perfect for a special occasion. The fish is crispy on the outside and tender on the inside, and the sauce is smoky and flavorful. The black rice adds a nutty flavor and texture to the dish. Overall, this is a well-balanced and flavorful dish that is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love