Wednesday, November 17, 2010

Pan-fried Fish Fillet with Pace Picante Sauce

 As part of the Foodbuzz Tastemaker Program, I received 2 bottles of Pace Picante sauce and both bottles were 'medium' and would have loved them more if i had 'HOT'


2 pieces fish fillets (here i used tilapia)
1/4 cup or more Pace Picante Sauce
Cornstarch/Tapioca starch for coating
Salt and pepper to taste
Oil for pan-frying
Chopped spring onions for garnishing


Heat frying pan with enough oil to coat the pan.

Salt and pepper both sides of the fish fillets

Coat with cornstarch/tapioca starch

When oil is hot, lower fish for frying and flip over when it browned.  Fry until golden brown.

Remove on to the serving platter and pour Pace Picante Sauce on top.

Sprinkle chopped spring onions before serving.
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