In an effort to be slightly healthier, Ari and I have started making more fish. Of course, it’s still battered and pan-fried, but still better than a steak, right? Or bacon? Anyways, we made these fish tacos the other night and they not only came together in half an hour, but they were also quite good. And you get your daily serving of vegetables! Everyone wins. Well, except the fish, perhaps. Continue reading
Tag Archives: fish
Following the Belgian Waffles post, I realized that the recipes on this site have been a little breakfast heavy — which is great, because honestly, who doesn’t love waffles at any hour of the day? I do, clearly. However, sometimes you need something savory, and last night Ari and I decided to branch out and make something different than the usual peanut noodles/chicken/takeout. Specifically, we picked up some tilapia from The Greene Grape, made a quick mayonnaise, and pan-fried the fish — all in all, about an hour, including picking up the fish. Not bad for a weeknight dinner! We used a baguette for the bread, but next time I would use a softer roll, as the delicate fish was somewhat overwhelmed by the crunchyness of the bread. Also, I didn’t have my camera but have been playing around with the Instagram app on my phone, which is why the colors look kind of crazy.
Crispy Fish Sandwiches with Sriracha Mayo (loosely based on this recipe from Food & Wine)
2 fillets white fish (we used tilapia, but any will do)
1 baguette, cut into 6-inch sections and halved (again, I would use a softer bread next time)
1/4 cup flour
1/4 cup cornmeal
Salt and pepper
3 tablespoons canola oil
1/2 cup mayonnaise
1 teaspoon honey
1 tablespoon lemon juice
1 tablespoon Sriracha
1/2 teaspoon garlic
Place flour egg, and cornmeal in three separate shallow bowls. Mix egg to break up. Season cornmeal with salt and pepper. Heat oil in a skillet over medium heat. Place fillets first in flour and coat completely, then in the egg, then in the cornmeal. Coat completely, and place in the pan and cook until browned, 5-6 minutes per side. Meanwhile, mix the mayonnaise, honey, lemon juice, Sriracha, and garlic in a small bowl. Season with salt and pepper. Spread one side of bread with mayo, top with lettuce and fish fillets once they are done. Serve immediately.
This recipe makes plenty of mayo, but you will definitely want it all. (Especially if you serve some french fries on the side…)
Due to some unseasonably warm weather in New York this week, restaurants are keeping their patios open through the end of the month, which is always excellent news for me. At seven o’clock on Sunday night, it was still 80 degrees out, which gave me a chance to catch up with a couple of good friends from Bar Boulud. We decided to hit up the East Village institution known as the Mermaid Inn. I had heard great things, but never had a chance to go.
Abby and I both decided on the fish tacos, while Angie chose the squash soup and the grilled romaine salad. The fish tacos were wonderful — the tilapia was crispy but still moist inside, and the cabbage slaw that it was served with was spicy without overwhelming the fish. I also tried a little of Angie’s salad, which was fresh and lemony, with just a hint of anchovy. We sat in their back patio, which is much quieter than the sidewalk seating in front, and is festooned with lights and bordered by trees. We all felt like we had escaped New York for a little while.
The meal ended as they all do at the Mermaid Inn, with tiny cups of complimentary chocolate pudding and a fortune-telling fish. My fish told me that I’m “passionate” (which is certainly true about food). I’m hoping to go back before the weather changes and check out their excellent happy hour ($1 oysters! fried calamari! Aperol spritz!), but I don’t make it before that, they also have a charming bar.