Brandon Bartosh Recipes

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Beer Batter for Fish
* 1 cup flour*
2 tablespoons cornstarch*
1 teaspoon baking powder*
1/2 teaspoon salt*
1 egg*
1 cup beer

Dip filets in flour. Mix together corn starch, baking powder, salt, egg, and beer. Dip filets in beer batter

Sauce for Tacos
* 1/2 cup plain yogurt
* 1/2 cup mayonnaise
* 1 lime, juiced
* 1 jalapeno, minced
* 1 teaspoon capers, minced
* 1/2 teaspoon cumin
* 1/2 teaspoon oregano
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon dill

Mix together yogurt and mayonnaise. Add lime, jalapeno, capers, cumin, oregano, cayenne, and dill

The Final Touches:
* package of corn tortillas
* shredded cabbage
* shredded jicama

This looks good too (from the same website).

Fish Cakes from Striped Bass!!!

Ingredients For Cakes:
Four Striped Bass Fish Filets (About a pound and a half to two pounds)
Medium sized Sweet Potato
Two Scallions,
diced One Red Bell Pepper,
diced Two inch piece Ginger,
grated Two Stalks Celery,
diced One Tablespoon Dijon Mustard
One Tablespoon Mayonnaise
Salt and Pepper to Taste

For Batter:
One Cup Flour, One Egg One, Cup Panko, Vegetable or Canola Oil

For Sauce:
One Tablespoon Minced Tarragon, Half Cup Mayonnaise, Half Cup Greek Yogurt ,Teaspoon Lemon Juice

Microwave Sweet Potato on High for about five minutes, be sure to pierce the potatoes with a fork.
Place fish filets in steam basket and cook until fish is white and flaky, about five minutes.
Flake fish into medium size bowl.
Add mashed sweet potato, diced red bell pepper, celery, ginger, and scallion.
Mix in mayonnaise and Dijon mustard. Incorporate all ingredients together.
Create battering and frying station by placing flour, egg, and panko bread crumbs in shallow dishes.
Press fish cakes into palm sized discs.
Dip cake in flour, egg, and panko.
Drop into pre-heated deep sided pan with oil.
Cook for four to five minutes per side, until golden brown and crusty!
For sauce, mix all ingredients together. Serve on top of cake!
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