Sunday Brunch: Fried Fish And Yucca Recipe

Name: Sunday Brunch: Fried Fish And Yucca Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large yucca; 2 pounds firm-fleshed white fish, such as cod or haddock; 1/3 cup flour; kosher salt and cracked black pepper; 2 eggs, beaten; 1/3 cup cornmeal; vegetable oil for frying; -; 1 jalapeno, finely chopped; 1 cup cilantro, finely chopped; 1/3 cup queso seco, grated; 1 tablespoon vegetable oil; 1/2 teaspoon vinegar; 1 clove garlic, minced; 1/4 cup mayonnaise; 1 lime, juiced; Sliced limes to garnish

Servings: persons

1 large yucca
2 pounds firm-fleshed white fish, such as cod or haddock
1/3 cup flour
kosher salt and cracked black pepper
2 eggs, beaten
1/3 cup cornmeal
vegetable oil for frying
-
1 jalapeno, finely chopped
1 cup cilantro, finely chopped
1/3 cup queso seco, grated
1 tablespoon vegetable oil
1/2 teaspoon vinegar
1 clove garlic, minced
1/4 cup mayonnaise
1 lime, juiced
Sliced limes to garnish

1
Peel yucca and cut into pieces about 1 inch wide, 4 inches long if possible. (Otherwise use your judgement on the size of the yucca pieces.) Place in a large pot of boiling water and cook until soft, about 30 minutes. Once yucca are cooked through, place on paper towel and allow to dry as much as possible.
2
Divide the fish into evenly sized pieces and coat in flour seasoned with salt and pepper; then coat with egg, then with cornmeal. Repeat with remaining pieces.
3
Combine all ingredients for the green sauce and whisk to combine. Season to taste with salt. If you have a food processor, this is a great place to use it.
4
Preheat oven to low. Add oil to pot. Oil should come at least three inches up the side of the pot. Heat oil over high heat to 380u00b0F. Make sure yucca are totally dry by blotting with paper towel, then add a few pieces to the pot of oil, making sure not to overcrowd the pot. Working in small batches, cook the yucca and keep warm in oven. Repeat with fish, cooking until cornmeal is brown on each side, about 4 minutes per side, once again making sure to not overcrowd the pot. Once yucca and fish are cooked serve hot with green sauce, beer and lime wedges.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large yucca, 2 pounds firm-fleshed white fish, such as cod or haddock, 1/3 cup flour, kosher salt and cracked black pepper, and more.

Yes, Sunday Brunch: Fried Fish And Yucca Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunday Brunch: Fried Fish And Yucca Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions