Corn Flake Crusted Fish Fillets with Roasted Tomatillo Sauce with Fried Corn
|February 24, 2010||Posted by Vianney under Celebrity Chefs, Dinners, Mexican|
Sweet Life passes through the hall ” Oh hello cookbook,”
Rick Bayless Cookbook – “oh wow your holding me – I thought you had forgottten about me!”
Sweet Life – “Never Rick Never - your may “main man”- Rick Bayless- I could never forget about your cookbooks,”
RBCookbook- “Really – wow you lie - you never cook from me anymore! I’m slightly dusty!!”
Sweet Life -” But Rick I may not cook from your cookbooks everyday but, your with me always, when I use limes, when I add cilantro to my dishes, when I use queso fresco and crema mexicana–your with me.”
RBCookbook- “Ya whatever– tell those lies to Tyler or Sara Moulton or Nigella lying over there in the corner – they have dust too!”
Sweet Life – “Okay Rick I’m cooking from you today– You want me to shower you with love??? Well strap in buddy…here we go….!”
I bring you the following recipe full of guilt.. I felt even horribly worse after my first bite- I knew at that moment I had negectled him… and….. ”Nobody puts Rick in a corner!”
***Yes it’s scary that I had intimate conversation with my cookbook- but my insanity keeps me going people… and my kids think it’s just hilarious!! Enjoy!!
3 Finishing the Dish. In a medium skillet, heat remaining 1 tbsp olive oil over medium. When hot, add the corn and stir frequently until nicely browned, 5 to 10 minutes. sweet corn will be a little chewy, field corn will be quite chewy meaning you might want to dribble a little water in the pan to steam the kernels to a bit more tenderness. Set aside in the pan.
Turn on the oven to the lowest setting. Heat 1/4 inch of vegetable oil i a large heavy skillet over medium to medium-high. When the oil is hot enough to make and edge of a “breaded” fillet really sizzle, fry the fillets in two batches. (they shouldn’t be crowded in the pan, or they won’t crust and brown nicely.) They’ll need to cook about 2 minutes per side to brown and be done enough to flake under pressure- it takes a little practice to check this without breaking the crust very much. Carefully transfer the first batch of cooked fillets to a paper-towel lined baking sheet and keep warm in the oven while your’re frying the second batch.
SERVING. Spoon the warm sauce (thin it with water if it has thickened) evenly onto 6 warm plates and place the fillets on top. Sprinkle the whole affair with the corn (reheat it if it has cooled off) and the remaining 1/3 cup of cilantro.
ADVANCE PREPARATION. Make the sauce and the corn a day ahead (store them separately, covered, in the refrigerator), then rewarm both just before serving. Bread the pollock up to 6 hours ahead, then fry it just before youre ready to serve.
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