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Cookbook publisher craves the munchies

Discussion in 'Weed Edibles' started by Weedwriter, Aug 1, 2011.

  1. #1 Weedwriter, Aug 1, 2011
    Everyone knows food is always better when you're stoned. Your taste buds always seems more livelier, the texture of food inside your mouth is fuller and all this while feeling guilt-free and relaxed. Cookbook publisher seeks best recipes for food prepared prior to buzz (we don't want anyone burning down the house.). Food NOT cooked with cannabis. Recipes that make our pages are unique, easy to prepare and make taste buds pop. Appretizers, light entrées and deserts are all welcomed. Submitters will receive recognition with first name and last initial and general hometown location.
     
  2. #2 mommaspice, Aug 1, 2011
    Last edited by a moderator: Mar 15, 2016
    Fish Tacos~

    FISH
    2 pounds cod filets
    1 lime
    Salt and freshly ground black pepper
    BATTER
    1 cup Pillsbury BEST® All Purpose Flour
    Pinch of sugar
    1 teaspoon salt
    1/2 teaspoon cayenne pepper
    1/2 teaspoon freshly ground black pepper
    1 cup Dos XX
    1 tablespoon lime juice
    Crisco® Pure Vegetable Oil
    Taco shells or tortillas warmed according to package directions, shredded lettuce, sliced tomatoes, lime wedges, hot pepper sauce
    Preparation Directions:
    COMBINE all sauce ingredients; season with salt and pepper.
    HEAT oven to 200ºF. Pat fish dry with a paper towel; season generously with salt and pepper. Squeeze lime juice over each strip. Let stand while preparing batter.
    WHISK together flour, sugar, salt, cayenne and black pepper in medium bowl; add club soda and lime juice. Whisk until batter is smooth but a but thicker than pancake batter. Let stand 10 minutes. Gently stir fish into batter. Dredge the fish in flour then the batter before frying.
    HEAT 1 inch oil in deep skillet to 350ºF. Carefully slide 5 or 6 fish strips into oil. Fry until deeply golden, about 2 minutes per side. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat with remaining strips.
    SERVE with sauce, taco shells or tortillas, lettuce, tomatoes, lime wedges and hot pepper sauce.

    Personally I prefer to use finely sliced cabbage in place of lettuce then top with tapatillo hot sauce and a dollop of sour cream and lime but this is the original recipe and what works for me may not work for others.
     

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