QUE RICO FOOD TRUCK
QUE RICO FOOD TRUCK Restaurant in Bridgeport
1 Tom Thumb St, Bridgeport, CT 06606
Monday: 11AM-9PM | Tuesday: 11AM-9PM | Wednesday: 11AM-9PM | Thursday: 9AM-9PM | Friday: 11AM-9PM | Saturday: 11AM-9PM | Sunday: Closed
America/New_York time zone
3.9 average rating from 18 reviews for QUE RICO FOOD TRUCK
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Business Name: QUE RICO FOOD TRUCK
Address: 1 Tom Thumb St
Bridgeport
Connecticut
6606
US
Bridgeport
Connecticut
6606
US
Phone: +1 203-243-5310
Google ID: 0x89e80f9b2d27d9cb:0xd4ea1eefef532e3b
Place ID: ChIJy9knLZsP6IkROy5T7-8e6tQ
Google Reviews ID: -3.10463E+18
Google CID: 1.53421E+19
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Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ÂşF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ÂşF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
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Heat Crisco Oil in 1-quart saucepan. Add onion. Cook over medium-high heat, stirring occasionally, until onion is tender. Add tomatoes, chilies and salt.
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Baked Tortilla Chips
CRISCO No-Stick Cooking Spray
8 6-inch corn tortillas
Salt, to taste
Preheat oven to 350 degrees.
Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice each tortilla into 8 wedges; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned.
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Salt, to taste
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