| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 532 | 27g | 15g | 32g |
| sugars | fibre | protein | salt |
| 3g | 2g | 44g | 1.25g |
Why I Love Mexican Fried Fish with Poblano Cream Sauce
While Montana’s open landscapes and rich cultural heritage have greatly informed my culinary journey, the impetus to step outside my comfort zone and experiment with global flavors remains unwavering. One such experiment that quickly turned into a favorite is the Mexican classic, Fried Fish with Poblano Cream Sauce.
Finding Inspiration
Inspired by Rick Bayless, a renowned chef known for his deep-rooted passion for Mexican cuisine, I decided to take a stab at recreating the Fried Fish with Poblano Cream Sauce. Bayless’s recipes spoke to me not just for their authenticity, but the ease with which he managed to marry flavors. My adaptation incorporates the earthy Poblano peppers and creamy sauce, to form a delightful contrast to the exquisitely fried fish.
A Delectable Juxtaposition
The dish, though seemingly simple, presents a myriad of flavors. The white fish fillets lightly dusted with salt, pepper, and panko breadcrumbs, fried to a golden brown perfection; subtle in flavor yet impactful. Yet it’s the Poblano cream sauce that truly makes this dish sing. The combination of minced onion, garlic, Poblano peppers, and heavy cream create a smoky, creamy concoction that cozies up beautifully against the crunchy texture of the fish.
Whether you’re serving Fried Fish with Poblano Cream Sauce as a main dish or alongside a scrumptious black bean salad or a refreshing green salad for a more wholesome meal, it’s bound to bring joy to your table.
As a cook, there’s nothing quite as fulfilling as seeing a humble list of ingredients transform into a meal that not only tastes divine but also tells a story. When I serve up the Fried Fish with Poblano Cream Sauce, it is presenting a slice of Mexican culinary brilliance, with a little sprinkle of my personal touch. It’s my small way of travelling the world from my kitchen, and sharing that sojourn with those I care about.
What You’ll Need
- 2 lbs white fish fillets
- 1 cup all-purpose flour
- 2 eggs
- 1 cup Panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
- 2 Poblano peppers
- 2 tablespoons unsalted butter
- 1 small white onion, minced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 handful fresh cilantro leaves, finely chopped
- Lime wedges, for serving
Method
Step One
Start by preparing the fish. Season your fish fillets with salt and pepper. Then, in three separate shallow dishes, place the flour, beaten eggs, and Panko breadcrumbs. Now dredge each fillet in the flour, followed by the egg, and finally the breadcrumbs, pressing gently to ensure they adhere well. Set aside.
Step Two
Heat enough oil for frying in a large skillet over medium heat. Once the oil is hot, add the coated fish fillets in batches, frying until golden brown on both sides – this should take about 3-4 minutes per side. Once cooked, remove the fillets from the skillet and drain on paper towels.
Step Three
While the fish is draining, prepare the Poblano cream sauce. Roast the Poblano peppers under a broiler or on a grill until their skins are blackened and blistered. Place them in a plastic bag to steam for about 10 minutes, then peel off the skin, remove the stem and seeds, and chop.
Step Four
In the same skillet you used for the fish, melt the butter over medium heat. Add the minced onion and garlic, sautéing until they are soft and fragrant. Add the chopped Poblano peppers to the skillet, followed by the heavy cream, chicken broth, and Parmesan cheese. Stir everything together and simmer until the sauce has thickened, about 5-10 minutes.
Step Five
Just before serving, stir in the chopped cilantro. To serve, place a fish fillet on each plate and generously spoon the Poblano cream sauce on top. Serve with a wedge of lime on the side. Enjoy your Fried Fish with Poblano Cream Sauce!
