Kitchen

(not too spicy) firecracker fish

Gotta take a moment and brag on my sister. She’s only 17 and does probably 80% of the cooking in our house. And she’s dang good. Her food is better than most restaurants. So basically she’s amazing.  For this recipe, both my mom and sister were working together on a new recipe and they let me follow them around and get in their way while they cooked, all so I could get a new blog post!

And this recipe is SO good. There’s a little Chinese restaurant near my home called Canton and they serve this really yummy, lightly spicy breaded fish. I’m not sure if that’s what my mom and sister were modeling this recipe off of, but it was nearly the same at the end.

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FYI – this recipe is not really too spicy at all. If you want a little more heat, just add a bit more of the spicy ingredients.

Here’s what you need:

(Recipe serves 6 hungry people.)

-4 filets of any white fish

-3 c. cornstarch

-2 c. panko bread crumbs

-1/3 c. oil

-2 eggs

-1 t. milk

-3 T. Dijon mustard

-1 T. Sriracha

-1 1/2 t. dried oregano

-1 t. garlic powder

-1 t. onion powder

-1 t. black pepper

-1 t. salt

-1/2 t. cayenne

-jalapeno (optional)

1. Cut your fish into 2″ wide pieces.

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2. Mix together the garlic powder, onion powder, dried oregano, pepper, cayenne, and salt.

3. Put 2 cups of cornstarch into a pie plate (or a regular plate).

4. Mix just a bit of the spice mixture into the cornstarch (letting it get slightly orange-ish). You’ll add the rest as you keep replenishing that cornstarch.

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5. Scramble the 2 eggs and splash of milk into another pie plate.

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6. Pour some panko crumbs into (yet another) pie plate.

7. Mix together the Dijon and Sriracha.

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8. Now it’s dipping time! Lightly (or more heavily if you want more spice) coat each fish piece in the dijon/sriracha mixture, then into the cornstarch, then the egg, and finally the bread crumbs.

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9. Now put those onto a cookie sheet until you get them all done.

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10. Using oil, a frying pan, and medium heat, fry those fishies until they’re brown!

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SO GOOD!

We decided to make these into lettuce wraps, so here are a few photos of that process. They were super delicious that way, but would also be yummy with some rice and salad on the side.

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We had a Build-Your-Own-Wrap Bar for lunch!

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Make this. It’s totally worth the effort.

-D

P.S. That other dish you see? It’s the better than Panda honey walnut shrimp! Check it out here.

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2 thoughts on “(not too spicy) firecracker fish

  1. Pingback: (better than Panda) honey walnut shrimp | ruby paper studio

  2. Pingback: simple thai peanut sauce | ruby rae studio

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