Sunday Brunch: Fried Fish and 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

1
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.)
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2
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.
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3
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.
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4
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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5
Preheat oven to low.
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6
Add oil to pot. Oil should come at least three inches up the side of the pot.
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7
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.
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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.
Mark West Pinot Grigio
Mark West Pinot Grigio
Crisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.
DifficultyHard
Ready In45 m.
Servings4
Health Score31
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