FISH TACOS~SALMON LOAF~CREAMED PEAS!!

FISH TACOS

This is by far one of the most delicious fish tacos I have ever eaten! It is fairly time-consuming to batter and bread the fish but oh my gosh is it worth it. The fish was soooo crispy and is to die for. If you want a out-of-this-world fish taco recipe this is the one for you!

INGREDIENTS:
1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces
16 (8-inch) corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion

DIRECTIONS:
In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
Warm tortillas on grill or pan. Cover with a towel to keep warm.
In a medium Dutch oven, heat the canola oil to 350 degrees F.
Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.
Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo. Serve immediately.

TEMPURA BATTER

INGREDIENTS:
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water

DIRECTIONS:
Sift together the dry ingredients and set aside.
In a medium bowl, beat the egg slightly and mix with the ice water. Add a few drops of food coloring, if desired.
Stir in the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
Dip fish into the batter and deep fry until golden brown. Drain on paper towels.

PICO DE GALLO

INGREDIENTS
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper

DIRECTIONS:
In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

TEQUILA LIME AIOLI

INGREDIENTS:
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper

DIRECTIONS:
In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Recipe from Guy Fieri

SALMON LOAF

Made this for supper last night and it is the BEST Salmon Loaf I have ever made. We also had roasted root vegetables and of course the Creamed Peas over the top of the Salmon Loaf!

INGREDIENTS:
1 can Red Sockeye Salmon
1 cup Cracker crumbs
1/2 cup Butter melted
2 Eggs beaten
1 Onion small / chopped
1 cup Milk
1 teaspoon dried parsley
Salt & pepper

DIRECTIONS:
Pour off the liquid and pick out bones and skin of salmon (these are perfect for distracting the cat while cooking the rest of the dish). Flake salmon with a fork, add all other ingredients, except for capers, and mix them together. Pour into small well greased casserole and cover with lid. Bake at 350 degrees for 45 minutes. Serve with creamed peas.

CREAMED PEAS

INGREDIENTS:
2 tablespoons butter
2 tablespoons flour
1 cup milk
seasoning to taste
1 can peas (drained) or package frozen baby peas

DIRECTIONS:
Melt 2 tablespoons butter over low heat. Add flour. Add and blend over low heat for 3-5 minutes Stir milk in slowly

Cook and stir the sauce with a wire wisk or wooden spoon until thickened and smooth. Season to taste. Stir in peas I use either drained can peas or frozen baby peas, both are good. I also double the recipe, it's according how many will be eating.
Anna's recipe BigOven