Crispy Fish In Chili Sauce Recipes

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.

CHILI SEAFOOD SAUCE

Steps:

• In a small bowl, combine the ketchup, chili sauce, lemon juice, horseradish and pepper sauce. Cover and refrigerate until serving.

SHEET-PAN CRISPY FISH TACOS WITH CHILI-ROASTED CORN

Steps:

• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Pulse pumpkin seeds in a food processor until finely chopped. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 10-12 minutes. Transfer to a large plate and stir in 3/4 tsp. salt and 1/4 tsp. pepper; wipe off sheet.
• Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4" strips. Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set wire rack into rimmed baking sheet. Spray with cooking spray.
• Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared rack. Spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper and arrange on second baking sheet. Place baking sheet with fish on upper rack of oven and corn on lower rack. Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 18-22 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes.
• Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side. (If you don't have a gas stove, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
• Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeños, and hot sauce. Serve with corn and lime wedges alongside.

TOMATO-POACHED FISH WITH CHILE OIL AND HERBS

Steps:

• Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
• Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
• Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
• Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
• To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.