I was recently wondering whether you could cook with gin like you would with wine or beer. I came up with this marinade for fish that gives you a crispy, fried filling for tortillas. Any firm white fish would do including frozen, which is what I used. Just make sure you defrost fully before using and pat dry. This would probably work well with chicken too as the alcohol would tenderise dry white meat.
Ingredients:
4 fillets form white fish
4 tbsp gin
1/4 tsp caraway seeds
1/2 tsp cumin seeds
1/2 tsp smoked paprika
1/2 tap oregano
2 juniper berries
Coarse sea salt, to taste
Black pepper, to taste
2 eggs
1 cup plain flour
Oil, enough to cover the base of your frying pan to shallow fry the fish
Method:
Start by grinding the whole spices, including the juniper berries and coarse salt, together in a pestle and mortar. Mix in the paprika, oregano and black pepper.
Cut the fish into small, bite size pieces. Pour the gin over it and add 3 quarters of the spices. Mix everything together.
Leave to marinade for 15 minutes. Stir every 5 minutes or so.
Mix the flour with the rest of the spices.
Place the eggs in a bowl and beat.
Heat the oil in a frying pan on medium heat. Once it's hot dip a piece of fish in the flour, then the eggs, then the flour again and fry.
Repeat with the rest of the fish pieces. Cook until golden brown on all sides. You may need to cook the fish in batches.
Serve with tortillas, guacamole and salsa of your choice. I made a mango salsa and served with some crumbled feta.
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