Go to the Recipe: Ensenada-Style Fish Tacos
loooove those kinda chef-step styled classic, not so arrogant but modern takes on interesting dishes and ingredients! Please dooo more of these in the future
It’s disappointing you’ve included chemical laden and highly processed chicken bouillon as an ingredient.
What do you think about a non fried version? Something that can achieve a crispy outer part with a good dose of flavor say, with an air fryer? Would salt and pepper suffice or something more complex?
Chemicals is People.
I would just grill it, salt pepper then a squeeze of lime.
I'm pretty sure your photo of the Mayocrema prep shows garlic salt being used not garlic powder. Which was the mistake, the photo or the ingredient? Maybe the Food Stylist or DP wanted a more attractive shot than what the powder would achieve?
You all apparently ran Kyl out of the place, and have done nothing but free-recipes and ads for Breville. But, keep your studio pass subscription! We may show you something in 3 months. Oh, one of your favorite chefs left? No worry, Grant is a token and Sasha is a trinket. We will continue to feed you recipes based on whatever Breville is going to launch next, not exactly what we care about or think is good.
That is most def granulated garlic. Big difference. Some folks think they are the same and they are not. Garlic is another animal each way it is processed. From dry to even fresh.
Looking forward to trying this. I have a question. We don't fry food very often (although we enjoy it when we do) but I often add Modernist Pantry's Evercrisp to the breading mixture. It means that the crisp items stay crisper MUCH longer. It means that while not as good as just-fried items, the leftovers are still pretty darn good. My question? What do you think of this addition?
I reserved about half the batter in a separate container because it seemed like it was going to be way more than needed. I had 2 lbs. of cod, and I didn't even go through the other half of the batter. Is this expected? Ideas on what to do with all that leftover batter? It's in my freezer now.
_W_hat do you do with the leftover oil
