Sunday Brunch: Fried Fish and Yucca

Name: Sunday Brunch: Fried Fish and Yucca
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters cilantro, finely chopped; 79 milliliters cornmeal; 2 eggs, beaten; 907 grams firm-fleshed white fish, such as cod or haddock; 79 milliliters flour; 1 clove garlic, minced; 1 jalapeno, finely chopped; 1 lime, juiced; 4 servings kosher salt and cracked black pepper; 4 servings Sliced limes to garnish; 59 milliliters mayonnaise; 79 milliliters queso seco, grated; 1 Tbsp vegetable oil; 1 teaspoons vinegar; 1 large yucca

Sunday Brunch: Fried Fish and Yucca

Sunday Brunch: Fried Fish and Yuccan is a dairy free and pescatarian main course. One portion of this dish contains roughly 55g of protein, 25g of fat, and a total of 688 calories. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of kosher salt and cracked pepper, vinegar, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Peel yucca and cut into pieces about 1 inch wide, 4 inches long if possible. (Otherwise use your judgement on the size of the yucca pieces.)

Ingredients you will need

Cassava

Place in a large pot of boiling water and cook until soft, about 30 minutes. Once yucca are cooked through, place on paper towel and allow to dry as much as possible.

Ingredients you will need

Water

Cassava

Equipment you will use

Paper Towels

Pot

Divide the fish into evenly sized pieces and coat in flour seasoned with salt and pepper; then coat with egg, then with cornmeal. Repeat with remaining pieces.

Ingredients you will need

Salt And Pepper

Cornmeal

All Purpose Flour

Fish

Egg

Combine all ingredients for the green sauce and whisk to combine. Season to taste with salt. If you have a food processor, this is a great place to use it.

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Sauce

Salt

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Food Processor

Whisk

Preheat oven to low.

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Oven

Add oil to pot. Oil should come at least three inches up the side of the pot.

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Cooking Oil

Equipment you will use

Pot

Heat oil over high heat to 380°F. Make sure yucca are totally dry by blotting with paper towel, then add a few pieces to the pot of oil, making sure not to overcrowd the pot. Working in small batches, cook the yucca and keep warm in oven. Repeat with fish, cooking until cornmeal is brown on each side, about 4 minutes per side, once again making sure to not overcrowd the pot. Once yucca and fish are cooked serve hot with green sauce, beer and lime wedges.

Ingredients you will need

Lime Wedge

Cornmeal

Sauce

Cassava

Beer

Fish

Cooking Oil

Equipment you will use

Paper Towels

Oven

Pot

Equipment

Ingredients

Servings:

237milliliters

cilantro, finely chopped 79milliliters

cornmeal 2

eggs, beaten 907grams

firm-fleshed white fish, such as cod or haddock 79milliliters

flour 1clove

garlic, minced 1

jalapeno, finely chopped 1

lime, juiced 4servings

kosher salt and cracked black pepper 4servings

Sliced limes to garnish 59milliliters

mayonnaise 79milliliters

queso seco, grated 1Tbsp

vegetable oil 1teaspoons

vinegar 1large

yucca

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.