Beer Battered Fish Taco Recipe - Mexican Cinco de Mayo

Beer Battered Fish Taco Mexican Cinco de Mayo Recipe

Fish Taco Recipe - Mexican Cinco de Mayo

by The Recipe Lady

Fish Taco - Mexican Cinco de Mayo Recipe

Chimichurri Aioli Ingredients:

1 can (4.5 oz.) chopped green chiles
1/3 cup packed fresh parsley
3/4 cup packed fresh cilantro
1 small clove garlic, crushed
1/2 cup mayonnaise

Crispy Fish Filling Ingredients:

Vegetable oil for deep frying
1 cup all-purpose flour
1 1/4 cups Mexican beer
1 lb. firm white fish fillets (such as cod)
1 tsp. coarse sea salt

Tortillas And Toppings Ingredients:

8 taco shells, heated as directed on package
1 cup shredded red cabbage
2 jalapeño chiles, thinly sliced
1 lime, cut into wedges

Instructions:

In food processor, place Chimichurri Aioli ingredients.

Cover; process, using quick on-and-off motions, until smooth.

Empty into bowl, and refrigerate until ready to serve.

In deep fryer or heavy saucepan, heat at least 2 inches oil to 350 degrees F.

While oil is heating, mix flour and beer in medium bowl.

Cut fish fillets into cubes.

Dip cubes into batter.

Fry fish in batches, about 3 minutes per side, until golden brown and cooked through.

Drain on paper towels; sprinkle lightly with salt.

Fill each taco shell with fish, cabbage, a dollop of aioli and chiles.

Serve with lime wedges.

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Deruny Ukrainian Potato Pancakes Recipe

Deruny Ukrainian Potato Pancakes Recipe

by The Recipe Lady

Deruny Ukrainian Potato Pancakes Recipe

Ingredients:

5 medium size potatoes (about 1.5 lbs.)
1 onion
1 egg
3 tbsps. of all-purpose flour
1 tbsp. of sour cream, plus more for serving
1 tsp. of salt
Pepper, to taste
Cooking oil
Instructions:

In a big bowl, grate potatoes and onion, taking turns between the potatoes and onion.

Mix the two together as you go as the onion juice will keep potatoes from browning.

Add flour, egg, sour cream and mix it well.

Add 1 teaspoon of salt and some black pepper.

The batter should be still liquid enough so you can easily ladle it.

Heat a skillet with 2-3 tablespoons of cooking oil over medium/high heat.

Add one heaping tablespoon of mixture at a time to the skillet.

Fry on one side until golden brown.

Flip to other side and fry for the same amount of time.

Repeat the same procedure for the rest of the batter.

Serve deruny warm, they are best with sour cream, enjoy.

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Ukrainian Dill Potato Salad Recipe

Ukrainian Dill Potato Salad

by The Recipe Lady

Ukraiinian Dill Potato Salad

Ingredients:

2 pounds small red potatoes, unpeeled
1/3 cup red wine vinegar
1/3 cup vegetable oil
3 tbsp. chopped fresh or 1 tbsp. dried dill
1/2 to 1 tsp. salt
1/2 tsp. pepper
1 large red bell pepper, chopped
1 cucumber, cut in half lengthwise and sliced
1/2 cup sliced green onions
1 (4 oz.) package crumbled feta cheese

Instructions:

Bring potatoes and water to cover to a boil.

Cook 25 to 30 minutes or just until tender; drain and cool.

Cut potatoes into quarters.

Whisk together vinegar, oil, dill, salt, and pepper.

Pour over warm potatoes.

Stir in chopped bell pepper, cucumber, and green onions.

Add cheese, and toss to combine.

Cover and chill at least 2 hours.

Serve and enjoy!

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