Mexican-Style Fish Roe Recipe
Fish roe (eggs) dipped in buttermilk and coated with cornmeal get fried and topped with a fresh cilantro-lime gremolata... Just 30 minutes start to finish!
Ingredients
Cilantro-Lime Gremolata
- ½ cup cilantro leaves packed; stems removed
- 1 red jalapeño stems and seeds removed; cut in chunks
- 1 large clove garlic cut in 3 or 4 pieces
- 1 lime zested
- ½ teaspoon sea salt see Ingredients in post
Breaded and Fried Fish Eggs
- 24 ounces fish egg portions
- 1 cup cornmeal
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- 1 cup buttermilk
- ¼ cup vegetable or canola oil plus or minus to shallow fry
Instructions
- Add gremolata ingredients to the bowl of a small food processor. Pulse until minced.
- Combine cornmeal breading ingredients in a bowl. After dipping the fish roe in the buttermilk on both sides, press it into the cornmeal mixture to generously coat on both sides.
- Add about ¼ cup (¼" depth) to a heavy skillet over medium-high heat. Gently place the fish roe in the skillet. Fry until browned and crispy before gently turning (about 5-6 minutes per side).
- To serve - Top the fried fish egg portions with the cilantro-lime gremolata. Enjoy!
Notes
The macronutrients are difficult at best to calculate as MyFitnessPal.com only has a "generic fish roe" that can be many things. I think this is close. The fish eggs do not absorb all of the oil, nor do they use all of the cornmeal, and I took that into account.
Nutrition
Calories: 378kcalCarbohydrates: 21gProtein: 40gFat: 18g
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