T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! This site will provide you with restaurant news, promotions, copycat recipes and video cooking demonstrations.




Fish Tacos

TGI Fridays Fish Tacos
Copycat Recipe

Lemon Dill Remoulade
1/2 cup mayonnaise  
1/2 teaspoon garlic, minced  
1/2 teaspoon Dijon mustard  
1/2 teaspoon lemon zest  
1 1/4 tablespoons lemon juice  
1 teaspoon dill, minced  
1 teaspoon capers, chopped  
salt and pepper to taste 

Corn Salsa
2 cups frozen corn kernels, thawed
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt

Fish Tacos
4 large white fish fillets
taco seasoning
2 eggs beaten
panko bread crumbs
oil for frying
flour tortillas

To make the remoulade:  Mix all ingredients and set aside in the fridge whole you prep the remaining items. Makes 6 servings.

To make the salsa:  Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.

To make the fish:  Cut the fish into strips about 4 inches long, sprinkle both sides with taco seasoning, dip them in a bowl with two beaten eggs, and then dredge them in panko bread crumbs. Heat some oil, about 3 inches worth, in a pan to about 350° on a thermometer. Drop a few pieces at a time into the oil, and fry until they come to the surface, 2-3 minutes. The thinner pieces took about 2, and the thicker ones were 3 minutes. Drain on brown paper or paper towels. And make sure you let the oil come back up to 350° between batches. You don't want to fry in cooler oil, or it all seeps into the food instead of searing the outside.

At Friday's, they are served taco-style, with the tortilla just folded around the fillings, which as you know, is messy. You can do them burrito-style, which is your fillings in the center, fold in the two sides, then roll the side nearest you over and around to seal it up. Place it seam side down in the same pan for a few seconds to seal it up. It works perfectly, and it's way less messy.

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