from our chefs / recipes
Turano Chili/Lime Aoli Fish Sandwich
Sante Fe Chili
1 cup canola or vegetable oil 4 skinless halibut fillets, 4 ounces each 1 cup rice flour 1 cup cold water 2 teaspoons salt fresh cracked pepper 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon fresh lime zest
Heat the oil in a pan on medium/high heat. Heat the oven to 200 degrees. Season one side of the halibut with salt and pepper. In a mixing bowl, whisk together the rice flour and cold water until smooth. Add all the spices and lime zest and gently whisk together. Once your oil is hot, dip a halibut fillet in the batter and take off the excess batter. Add it to the hot pan. Do this again to the other halibut fillets. Cook until golden brown and crispy and cooked all the way through. Take a cookie sheet and place a cooling rack on top. As your finish cooking each fillet, place each gently on the cooking rack and in the oven to keep warm. In a mixing bowl, mix together the mayonnaise, chili sauce and lime juice. Assemble your sandwich and enjoy! Note: Do not over crowd your pan with frying the fish or your fish will be soggy.
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