fifty frenchmen can't be wrong (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
some_stars) wrote2021-05-19 01:32 pm
some_stars) wrote2021-05-19 01:32 pm
Entry tags:
recipe post!
i make this recipe a lot except what i make is actually significantly different and easier, so i thought i would post my version of the fish and sauce recipe! if you make roast potatoes and slaw to go along side, they're just "roast potatoes" and "red cabbage, matchstick carrots, vinegar, mayo, sour cream, sugar, salt" so they do not really need recipes. in terms of timing, you should do both of them before starting this.
INGREDIENTS (amounts are flexible)
Tilapia fillets, cut in half (to separate the thick side from the thin side--you'll cook them in separate batches)
Old Bay, ideally with a shaker top bc i do not measure
Cornstarch
Olive oil
About one green onion/scallion per serving, unless they're small, then two--just the white and light green parts, chopped
Equal parts mayo and sour cream
A dollop of dijon mustard (about 2 tsp per third cup of mayo/sour cream mixture, very roughly)
Paprika or smoked paprika
White wine vinegar (about the same proportions as the mustard but slightly less, and adjust to your taste)
It's more of a balanced meal with the slaw and the potatoes, but it's also significantly more trouble and sometimes I just need that hit of Old Bay plus creamy tart onion sauce. You know how it is.
INGREDIENTS (amounts are flexible)
Tilapia fillets, cut in half (to separate the thick side from the thin side--you'll cook them in separate batches)
Old Bay, ideally with a shaker top bc i do not measure
Cornstarch
Olive oil
About one green onion/scallion per serving, unless they're small, then two--just the white and light green parts, chopped
Equal parts mayo and sour cream
A dollop of dijon mustard (about 2 tsp per third cup of mayo/sour cream mixture, very roughly)
Paprika or smoked paprika
White wine vinegar (about the same proportions as the mustard but slightly less, and adjust to your taste)
- Make the sauce: Do this first so the onion flavor really has a chance to blend. Combine your chopped green onions in a bowl with Enough mayo and sour cream in equal parts to make a quantity of sauce that will serve however many people you're serving. Also add the mustard and paprika (and a dash of salt), then add the vinegar and stir until well combined.
- Prep the fish: pat fillets dry-ish if they're wet. Season well with Old Bay on both sides. Press each fillet into the cornstarch on all sides and then tap off the excess.
- Cook the fish: put enough olive oil into a large pan to cover the bottom, maybe half a thumbnail deep? The fillets should sit in it but they don't need to be submerged. Heat on high until a bit of breadcrumb or cornstarch or whatever that you toss in there sizzles immediately. Then turn the heat down to medium-high and fry the thick fillets in a batch--probably 2 minutes a side--and drain on paper towels while you fry the thin fillets in a batch (60-90 seconds per side).
It's more of a balanced meal with the slaw and the potatoes, but it's also significantly more trouble and sometimes I just need that hit of Old Bay plus creamy tart onion sauce. You know how it is.
no subject