Saturday, November 9, 2013

NEW RECIPE: Mexican-Style Fish and Chips

© Constantine William Spyrou

Davis has a wonderful melting pot of restaurants that not many people realize, and it's always interesting for me to go and taste different cuisines and identify their differences. In Davis, there is Middle Eastern, Greek, Indian, Irish, Mexican, Italian, Hawaiian, and so many more cuisines! There's also a small fish and chips shop that has combined with a dumpling restaurant. I went and tried the fish and chips for the first time recently, and it inspired me to put my own spin on fish and chips!

Traditional British style fish and chips is traditionally beer-battered fish and deep-fried chips with lots of fat in them. I want to keep my version healthy, however, so I'm going to used oven-roasted potatoes as the "chips" for this recipe, and I'll be pan frying the fish with a simple breading rather than deep-frying. Punching up the flavor with some Mexican-style marinade will make this a quick and easy treat for you to try at home! 

The fish I'm going to used for this is sole, which is a very delicate white fish that packs a lot of flavor and doesn't taste too fishy. Other common Mexican fish that you could use if you can't get sole are tilapia, red snapper, flounder, and catfish. 

Recipe serves up to 4.

For the Chips:

2 large Idaho Russet potatoes, peeled and sliced into long strips
Salt and pepper to season
1/2 tablespoon toasted cumin seed

For the Fish:

1 pound Filets of Sole, cut into 4-ounce portions
Juice of 1 lime
1/4 cup finely chopped cilantro
1/4 cup finely chopped parsley
2 teaspoons Mexican oregano
2 tablespoons olive oil
1/4 cup all-purpose flour
2 cups panko breadcrumbs
2 eggs mixed with 2 tablespoons of water, whisked


1. Preheat your oven to 375 degrees F.
2. Take your sliced potatoes and blanch in boiling water for 3-4 minutes. Drain and season with salt, pepper, and the toasted cumin. Lay out evenly onto a oiled baking tray, and roast in the oven for 20 minutes.
3. Squeeze the lime juice over your filets of sole, and add some salt to season. Let sit for around 20 minutes.
4. While you're waiting for the fish and potatoes, make the breading. Season the flour with some salt and pepper, and set into one bowl. Place the eggs with water into another bowl. Thoroughly mix the oregano, parsley, and cilantro with your breadcrumbs, and place into a final bowl.
5. Take each fish portion and lightly coat with the flour first. Shake off the excess flour, then dip each side of the fish into the eggwash. Lightly tap against the bowl to remove excess, then lightly coat the fish in the breadcrumbs. Do this for each portion.
6. Add olive oil to a pan on medium high heat. Cook the fish portions for about 3 minutes on each side.
7. Serve your fish together with the roasted potato "chips."

This combines British food and Mexican food in a wonderfully fresh and vibrant way that puts a great Mexican spin on the British classic. The lime and the herbs work together to scent the fish and make it delicious, whilst the chips add a punch of great flavor thanks to the toasted cumin. These work together to make a great contrasting meal.

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =) 

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