Ingredients with Measurements:
- 1 lb cod fillets
- 1 cup hardtack biscuits, crushed
- 1 cup salt cod, soaked overnight and flaked
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup mayonnaise
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 8 small flour tortillas
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook cod fillets over medium heat until cooked through, about 5-7 minutes per side. Remove from heat and let cool.
3. In a mixing bowl, combine crushed hardtack biscuits, soaked and flaked salt cod, chopped onion, chopped celery, mayonnaise, lemon juice, chopped parsley, chopped dill, garlic powder, and black pepper. Mix well.
4. Flake the cooked cod fillets and add them to the mixing bowl. Mix well.
5. Place the tortillas on a baking sheet and heat in the preheated oven for 5 minutes.
6. Spoon the fish and brewis mixture onto each tortilla and fold in half.
7. Serve immediately.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 12g
- Carbohydrates: 38g
- Protein: 30g
Substitutions for ingredients:
- Instead of hardtack biscuits, use saltine crackers.
- Instead of cod fillets, use any white fish.
- Instead of salt cod, use fresh cod.
Variations:
- Add chopped tomatoes and avocado to the fish and brewis mixture for a fresh twist.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Soak the salt cod overnight to remove excess salt.
- Crush the hardtack biscuits in a plastic bag with a rolling pin.
- Flake the cooked cod fillets with a fork.
Storage instructions:
- Store any leftover fish and brewis mixture in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the tortillas in the oven at 375°F for 5 minutes.
Presentation ideas:
- Serve the tacos on a platter with a side of salsa and guacamole.
Garnishes:
- Garnish with chopped cilantro and lime wedges.
Pairings:
- Serve with a side of coleslaw or potato salad.
Suggested side dishes:
- Coleslaw
- Potato salad
- Roasted vegetables
Troubleshooting advice:
- If the fish and brewis mixture is too dry, add more mayonnaise or lemon juice.
- If the tortillas are too stiff, wrap them in a damp paper towel and microwave for 10 seconds.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store any leftover fish and brewis mixture in the refrigerator for up to 2 days.
Food history:
- Fish and brewis is a traditional Newfoundland dish made with salt cod and hardtack biscuits.
Flavor profiles:
- Salty, savory, and slightly tangy.
Serving suggestions:
- Serve with a cold beer or a glass of white wine.
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