Fried Fish Subs With Chili Sauce And Herbs Food

CRISPY FISH IN CHILI SAUCE

Steps:

• The strength of the chili sauce will effect how hot this dish is.
• I recommend a sweet chili sauce for those who don't like it too hot.
• Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes.
• Add remaining ingredients and let it simmer on low for a few more minutes.
• Leave the sauce to sit while you prepare the fish.
• Chop the fish into approximately bite-size pieces.
• Sift the flour and cornflour into a bowl.
• Make a well in the flour and add the egg white and water.
• Mix to a smooth batter.
• Coat the pieces of fish with the batter.
• Heat oil in large pan and dip the fish into the oil.
• Cook the pieces for a few minutes each (cook many at a time).
• Heat the sauce back up.
• Once the fish is all cooked add the sauce to the fish in a large frying pan.
• Serve when hot.
• Enjoy.

FRIED FISH WITH MOROCCAN HERB SAUCE

Steps:

• In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.
• In a skillet heat 1 inch of the additional oil to 375°F on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
• Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

PANKO-BREADED FISH STICKS

Steps:

• Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.
• Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.

FRIED-FISH SUBS WITH CHILI SAUCE AND HERBS

Steps:

• Pour enough oil into a small, heavy pot or Dutch oven to come a third of the way up sides. Heat over medium until a deep-fry thermometer reads 350°F, adjusting as necessary to maintain temperature. Meanwhile, in a medium bowl, whisk together fish sauce, lime juice, and chili sauce; season with salt and pepper. Add cucumbers, bell pepper, and serrano pepper, tossing to evenly coat. Let stand, tossing occasionally.
• In a medium bowl, whisk together flour, cornstarch, baking powder, and 1/2 teaspoon salt. Whisk in seltzer just until batter is thin and bubbly with small lumps (do not overmix); set aside. Dredge shallots in cornstarch to evenly coat; shake off any excess. Fry until golden, 2 to 3 minutes. Transfer to paper towels.
• Increase oil temperature to 360°. Working in batches, dredge fish in cornstarch to evenly coat; shake off any excess. Dip in batter, allowing excess to drain back into bowl, and gently lower into oil.
• Fry, turning a few times, until fish is just cooked through and batter is golden and crisp, 5 to 7 minutes. Transfer to a wire rack set inside a rimmed baking sheet, lightly season with salt, and let drain and cool slightly.
• Stuff rolls with fish, cucumbers and peppers, fried shallots, and herbs. Drizzle with pickling liquid and more chili sauce. Serve immediately.