Crispy Fish Tacos

recipeswine pairings

Mar 10

Written By Glenn Burton

Pico de Gallo:

1 C. white onion, finely chopped

1 jalapeno, seeds removed, finely diced

¼ C. fresh squeezed lime juice

¾ t. sea salt

1 ½ lb. tomatoes, seeded, finely diced

½ C. cilantro, fresh, chopped

1. In a medium sized bowl, combine onion and jalapeno with the lime juice and salt. Leave to brine while you prepare the tomatoes and cilantro.

2. Add the chopped tomato and cilantro to the bowl and mix well. Taste and adjust seasoning.

3. Place in refrigerator for an hour before serving.

White Sauce

½ C. sour cream

½ C. mayonnaise

½ lime juiced, fresh squeezed

¼ t. cumin, ground

¼ t. garlic powder

Pinch of salt

1. Whisk all ingredients together until smooth and blended.

2. Cover. Refrigerate until serving.

Fried Fish

1 lb. fresh fish, filets, boned, skinned, white, flaky (cod, bass, halibut or your favorite) cut into 3 ounce servings

100 grams rice flour

100 grams all-purpose flour, plus extra for dredging

½ t. baking powder

½ T. honey

Pinch of salt

150 milliliters vodka

150 milliliters beer

1. Prepare the fish for frying by placing on a wire rack and lightly seasoning with salt. Set aside in the refrigerator to firm up.

2. Mix together dry ingredients in a medium sized bowl.

3. Add the vodka and beer to the dry mix. Stir gently until just combined, like a pancake batter. A few lumps is alright.

4. Prepare a shallow dish or baking pan with all purpose flour for dredging the fish.

5. Fry the fish by dredging in flour, dipping in the batter until completely coated, then gently laying into 350 degree oil.

6. Monitor the fish until it’s deep golden brown, turning the fish over about midway through, for even color.