Saturday, June 6, 2015: Pumpkinseed Crusted Halibut by Chef Jeff Smedstad from the Elote Cafe
Posted:
A restaurant favorite and not too tricky to make at home since you can pre prep it until ready to serve, cooking time is only a couple of minutes so the main work is done in advance. At work we garnish this with spicy cabbage pico de gallo and cilantro crema. Feel free to make a slightly more simple version if you wish. I also like the spicy pepitas sprinkled over all.
the wash- marinade
2 eggs
1/2 cup beer
1/2 cup sour cream
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cumin
1/4 tsp granulated garlic
1 tsp cholula
1/2 tsp sugar
2 tsp oregano
blend this all together and pour over 4 6-8 oz halibut or snapper filets let sit for at least one hour
the pumpkinseed crust
1/2 cup maseca
1/2 cup ground pumpkinseeds
1/4 cup cornstarch
mix well, drain off fish but leave it a bit moist, press the filets into the pumpkinseed mix and set aside on a plate, you may refrigerate them until ready to eat.
corn oil as needed
In a deep skillet and using a deep fry thermometer heat 2 to 3 inches of oil to 350 and add your fish, fry for about 1 1/2 minutes per side or 3 minutes total. Remove with a slotted spoon drain on paper towels and garnish as desired. Serve immediately.