Saturday, August 9, 2008

Churros de Pescado (Battered Fried Fish Fritters)

This is NOT my recipe it is inspired by Nikki and got it from canarygirl.com

Nikki say's it is a very common item in some places in Las Palmas which is in "Islas Canarias" (Canary Islands).

I did change the recipe though to suit what I have and staple ingredients in my pantry so it is a bit "Cubanized" but still maintains the elements of the Nikki's recipe.

If anyone is interested in the original recipe please visit Nikki's website, she has many wonderful recipes. She cooks all sorts of things to and they all look amazing and this recipe I got from her was MAGNIFICENT I will make it again for sure, it is one of those keepers along with "Nikki's Alioli"

So here is my altered version yet still very delicous

Ingredients:
-1 1/2 lbs. fish filets (whatever type you like that is firm Tilapia, Pollack, Catfish are all good choices in my opinion)
-2 cloves of garlic (mashed to a paste, or put through a garlic press)
-1/4 cup about 1/2 a bunch finely minced cilantro
-1 teaspoon Bijol (achiote/ annatto seed powder bijol is a blend of achiote with a little cumin and yellow coloring in addition)
-1 teaspoon of salt
-1 teaspoon baking powder
-1 cup of all purpose flour
-about 1 1/2 cups of beer (buy a 12oz can or bottle I had a 40 oz bottle in my fridge haha, use enough beer to reach a pancake batter consistency)
-oil enough to pan-fry (in small batches)

Directions:
(1)Cut fish fillets into finger like strips and set aside.
(2)In a large bowl whisk together garlic, parsley, bijol, salt, flour, and slowly add beer whisking until it reaches a pancake batter consistency, use YOUR JUDGEMENT
(3)Now toss all the fish in the batter and leave in the bowl while you do the rest.
(4)In a pan heat oil on "medium high" to pan-fry like to cover the fish half way if you want to waste more oil feel free to deep-fry or use enough to submerge. It takes like 5-10 minutes to heat oil, you can test it by dipping anything wooden and if it sizzles/bubbles a little the wood it's ready, or use a bit of batter to test.
(5)Fry each coated fish piece about 2-4 minutes on each side. DO NOT OVERCROWD PAN! DO IN SMALL BATCHES Drain on a paper towel (you can have a large plate with paper towels on it and just put them there.
(6)Here it is served. I accompanied with a raw salad, alioli (by Nikki on her blog), and lime wedges. OH she didn't mention this but it's good with a ice cold beer served on the side :)
P.S. Any leftover batter just pour it into the hot oil and pan-fry it into a little patty it's pretty delicious I just had a little leftover batter.

3 comments:

May said...

Hey Nathan, as usual your blog is awesome. Keep up the good work because I look forward to your recipes all the time.
To anybody who reads this comment, this man's recipes are so good that even though I'm not Cuban, Spanish or Mexican, I still try them out for myself. He is so knowledgeable about food that it's fascinating.

canarygirl said...

Hola Nathan! Wow your churros look great! I love the addition of the bijol (did I spell that right? lol The alioli looks just perfect, too. I'm so glad you enjoyed the recipe, and thanks for all of the compliments! I blush. hehe

Nathan said...

May,
Aww I feel special for the comments hahaha.

Canarygirl,
Thanks I was so nervous while making the Alioli, I thought it wasn't thick enough, but then in the fridge it was,