Fried Fish Subs With Chili Sauce And Herbs Recipes

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.

Steps:

• Place tamarind in a small bowl. Add 1/2 cup water. Let stand for 10 minutes. Knead tamarind in water to soften. Pass through a small sieve, discarding solids. Measure 1/4 cup liquid; set aside.
• Add to a mortar, one at a time, the cilantro root, salt, chopped fresh chiles, garlic, and shallots, pounding each ingredient with a pestle until smooth before adding the next ingredient.
• In a small saucepan, heat 2 tablespoons oil over medium-high heat. Add the cilantro paste mixture, and fry until fragrant, about 2 minutes. Stir in palm sugar and remaining 1/4 cup water; simmer until thick. Add reserved tamarind water and 1/4 cup fish sauce, and continue to simmer until reduced and slightly thickened, 2 to 3 minutes. Remove from heat; set aside.
• Meanwhile, place the fish in a shallow baking dish. Drizzle with remaining 2 tablespoons fish sauce. Let stand 10 minutes.
• Heat 4 inches oil in a large wok over medium-high heat Line a baking sheet with paper towels; set aside. Add whole dried chiles, and fry until crisp, about 30 seconds. Drain on prepared baking sheet; set aside. Add basil leaves and fry until crisp, about 15 seconds. Drain on prepared baking sheet; set aside.
• Carefully add fish to hot oil. Fry until crisp, about 8 minutes. Remove to a paper towel-lined baking sheet, let drain. Transfer to a serving platter. Coat the fish with the reserved sauce. Crush the fried chiles over the fish, and garnish with basil leaves. Serve immediately.

Steps:

• Make the slaw:
• Combine lemon and lime juice, hot sauce, olive oil, oregano, and salt in a large bowl. Add onion, jalapeño, and poblano chile and toss to combine. Let marinate at least 30 minutes and up to 1 hour while you prepare the rest of the dish.
• Make the tartar sauce:
• Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chili powder, and salt in a small bowl.
• Make the fish:
• Whisk flour, cornstarch, oregano, onion powder, tomato powder (if using), garlic powder, and 3 tsp. salt in a large bowl. Add club soda and quickly whisk to incorporate.
• Pour canola oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Dip fish into batter to coat, shake off excess, then fry until golden, crispy, and cooked through, about 4 minutes per side. Work in batches if necessary and adjust the heat as needed to keep oil at 350°F. Transfer to paper towels and season with salt.
• Assemble the sandwiches:
• Strain the slaw and discard liquid. Transfer slaw to a medium bowl.
• Spread 1 Tbsp. tartar sauce on both sides of each bun and place tomato slices on bottom halves. Divide fried fish and slaw among sandwiches and add top halves of buns.
• Do Ahead
• Slaw can be made, strained, and refrigerated up to 1 day ahead. Tartar sauce can be made and refrigerated up to 2 days ahead.

Steps:

• Pour enough oil into a small, heavy pot or Dutch oven to come a third of the way up sides. Heat over medium until a deep-fry thermometer reads 350°F, adjusting as necessary to maintain temperature. Meanwhile, in a medium bowl, whisk together fish sauce, lime juice, and chili sauce; season with salt and pepper. Add cucumbers, bell pepper, and serrano pepper, tossing to evenly coat. Let stand, tossing occasionally.
• In a medium bowl, whisk together flour, cornstarch, baking powder, and 1/2 teaspoon salt. Whisk in seltzer just until batter is thin and bubbly with small lumps (do not overmix); set aside. Dredge shallots in cornstarch to evenly coat; shake off any excess. Fry until golden, 2 to 3 minutes. Transfer to paper towels.
• Increase oil temperature to 360°. Working in batches, dredge fish in cornstarch to evenly coat; shake off any excess. Dip in batter, allowing excess to drain back into bowl, and gently lower into oil.
• Fry, turning a few times, until fish is just cooked through and batter is golden and crisp, 5 to 7 minutes. Transfer to a wire rack set inside a rimmed baking sheet, lightly season with salt, and let drain and cool slightly.
• Stuff rolls with fish, cucumbers and peppers, fried shallots, and herbs. Drizzle with pickling liquid and more chili sauce. Serve immediately.