Recipe: Fried Fish Nacho Bites

Posted by on August 10, 2011


Ah, hors d’oeuvres. Just about as hard to spell as they are to make, right? Well, we don’t think so. At least not when you’re talking about the latter. (The spelling…. well, that’s always an issue.) Anyway, we came up with this recipe for our demo event at Papa Larry’s Seafood — something easy to put together, yet fancy-looking enough to attract the eye and/or impress guests at a dinner or cocktail party (or sauce demo). Crunch, savory, addictive — these tiny, flavorful mouthfuls provide great showcases for our Mexican-Style Habanero and Caribbean Curry sauces, which really pop here. (For a less spicy rendition, use our Fat Cat Surprisingly Mild Guajillo Ghost sauce.)

Here’s what we did:

Ingredients:

2 lbs. white fish fillet (like pollock, basa, flounder or similar)
1 package of Louisiana Fish Fry (available in most super markets)
1/2 cup vegetable or canola oil
1 bag blue corn nacho chips (like Tostito’s ® Natural Blue Corn Restaurant Style Tortilla Chips)
4 oz. Fat Cat Mexican-Style Habanero or Fat Cat Caribbean Curry sauce — or 2 oz. of each, if you’d like to make half the recipe with one and half with the other.
(For a less spicy rendition, substitute 4 oz. of our Fat Cat Surprisingly Mild Guajillo Ghost
sauce.)

15 cherry tomatoes, sliced into 1/8-inch rings (garnish, one for each nacho bite)
30-50 cilantro leaves (garnish; one for each nacho bite)

Instructions:

Heat oil in fry pan over medium heat.

Cut the fish fillets into nuggets about an inch and half in length and width , give or take.

Dredge fish nuggets in fish fry and fry in oil until golden brown and slightly crispy on one side, about 1-2 minutes. Flip and brown and crisp on other side until cooked through, about 1-2 minutes more.

Note: You may need to fry the fish in batches so as not to over-crowd the pan. If doing in multiple batches, keep cooked fish warm on a plate in an oven set to 180 F until ready for use.

Once fish is done, set a single layer of chips out on a serving platter. Top chips with a teaspoon of Fat Cat Mexican-Style Habanero or Fat Cat Caribbean Curry sauce. (For a less spicy rendition, use our Fat Cat Surprisingly Mild Guajillo Ghost sauce.)

Top each sauced chip with a fish nugget. Top each fish nugget with a slice of tomato and a cilantro leaf. Serve.

Pretty fancy, eh?

Enjoy.