Battered Balsamic Fish Food

BATTERED BALSAMIC FISH

Steps:

• Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
• Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
• Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.

BATTERED FISH - LIKE THE FISH & CHIP SHOP!

Steps:

• Preheat the oven to 180°C.
• In a 10" x 3" plastic tub, place the flour, egg, salt, seasoning, milk & melted butter. Blend really well using an immersion blender - or liquidize & pour into the tub. (The tub just makes it easier to apply the batter to the fish.).
• Rinse your fillets & cut into 5" pieces. Dust each piece with a little flour.
• Heat your fryer to approximately 180 - 190°C.
• Dip the fillerts one by one in the batter & coat both sides evenly.
• When the oil has reached the correct temp, gently lay one fillet at a time onto the top of the oil.
• Cook until golden brown on both sides - takes me about 4-5 mins, then remove & place on a tray with a wire rack (I use the grill pan) in the oven to stay crisp & hot.
• Repeat with the remaining fish.
• Serve with chunky chips, peas (mushy is best!) & lots of salt & vinegar -- .

BAJA STYLE FISH TACOS

Steps:

• For the Beer Batter:
• Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce:
• Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish:
• In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
• *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
• **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.