Darnell Ferguson’s Fried Fish Tacos | Worst Cooks in America | Food Network

Spicy mayo and a rich avocado mousse add rich layers of flavor to Darnell’s crispy fried fish tacos!
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Fresh out of the viral oven is a new batch of kitchen chaos, food fumbles and culinary confusion as chefs Anne Burrell and Darnell "Superchef" Ferguson welcome 12 technically savvy but culinary challenged recruits to boot camp! They may be all the buzz on social media, but nothing about their kitchen skills are trending. The challenges are more outrageous than ever with games inspired by the latest social media trends and viral moments like Poke-Bowl-Go, Cake or Fake and Ice-Bucket Trivia. Anne and Darnell will have eight weeks to transform them from kitchen zeroes to culinary heroes, and the last recruit standing will walk away with a $25,000 prize while their mentor wins ultimate bragging rights.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fried Fish Tacos with Cajun Mayo, Corn Salsa and Avocado Mousse
Level: Advanced
Total: 55 min
Active: 55 min
Yield: 4 servings


Fish Marinade:

1 cup Dijon
1 cup hot sauce
1 tablespoon Cajun seasoning
2 large eggs
1 whole red snapper, filleted and cut into 3/4-inch strips

Fish Dredge:

1 1/2 cups all-purpose flour
1 cup cornstarch
1 1/2 tablespoons Cajun seasoning
Kosher salt and freshly ground black pepper

Cajun Mayo:

1 large egg yolk
1/2 lemon, juiced
1 cup olive oil, plus more if needed
3 tablespoons hot sauce
1/2 tablespoon Cajun seasoning
3/4 teaspoon garlic salt
3 cloves garlic, smashed and made into a paste
Kosher salt and freshly ground black pepper

Corn Salsa:

1 ear corn
1 red bell pepper, small dice
1 Roma tomato, chopped
1/4 red onion, small dice
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
2 tablespoons vegetable oil
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper

Avocado Mousse:

2 avocados
1/2 cup sweet chili sauce
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Canola oil, to fry
1/4 cup capers
10 street taco flour tortillas
2 cups shredded romaine


For the fish marinade: Whisk together the Dijon, hot sauce, Cajun seasoning and eggs in a bowl. Rub the fish strips with the marinade and let sit.

For the fish dredge: Mix the flour, cornstarch, Cajun seasoning and some salt and pepper in a bowl and reserve.

For the Cajun mayo: Whisk together the egg yolk and lemon juice and slowly whisk in the olive oil to emulsify. Mix in the hot sauce, Cajun seasoning, garlic salt, garlic and a pinch of salt and pepper.

For the corn salsa: Grill the corn on the cob over medium heat until grill marks appear. Remove. Cut the kernels off the cob and add to a bowl with the bell peppers, tomato, onion, cilantro, parsley, vegetable oil, cumin and some salt and pepper. Toss to combine.

For the avocado mousse: Add the avocados, chili sauce, olive oil and some salt and pepper to a blender and blend. Reserve.

Coat the fish in the dredge and fry at 375 degrees F either in a tabletop fryer or in a Dutch oven until golden and crispy, about 5 minutes. Remove to a sheet pan. Add the capers to the oil to fry for another minute until crispy.

Grill the tortillas in a grill pan over medium heat until soft and pliable. Assemble tacos with the fish, mayo, mousse, salsa and romaine and top with crispy capers.

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Darnell Ferguson’s Fried Fish Tacos | Worst Cooks in America | Food Network

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