Who doesn't love Taco Tuesday? We've taken our classic fish taco recipes up a notch with a garlicky limey dredge before battering buttery kanpachi, and pairing those flavors with an avocado crema at the end. Take it one step further by draping with our beautiful West Coast uni.
- 1 kanpachi fillet (or other medium-firm white fish)
- 1½ cup all purpose flour
- 1 can of beer, Mexican lager preferable
- Zest of 1 lime
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 2-3 cups vegetable oil (or other neutral oil)
- Avocado Crema (recipe below)
- Shredded red cabbage
- 1 ripe avocado
- 1 teaspoon freshly squeezed lime juice
- 1 Tablespoon sour cream
- Salt, to taste
- Slice the kanpachi fillets into strips about 1-inch by 2-inches. Season lightly with kosher salt and set aside while you make your batter.
- Add one cup of flour to a medium mixing bowl and the remaining half cup of flour to a plate.
- To make the batter, slowly pour in the beer to the bowl with the flour, about ½ cup at a time, and whisk to combine. Continue adding beer until the batter is mostly smooth with a few small lumps. Set aside the batter while you finish prepping, or store in the fridge tightly covered overnight.
- Add the zest to the plate with the flour. Sprinkle the garlic powder and salt over as well, then stir to thoroughly combine with a fork.
- Add the oil to a deep-sided pan or pot, and heat over medium-high until shimmering. Test if the oil is ready by adding a pinch of flour: if it sizzles, the oil is ready! Set up a station for the fish to drain on once it’s done cooking by placing a rack over a sheet pan.
- Dredge the fish strips in the dry flour mixture on the plate, tapping off any excess flour before dipping into the batter. Make sure the fish strips are completely coated in batter, then allow any excess to drip off before carefully dropping into the hot oil.
- Fry fish in batches, a few strips at a time, being careful not to overcrowd the pan. Use tongs to turn fish strips as they turn golden, then remove to the rack to drain once they’re cooked on all sides. Season with a pinch of salt once they’re on the rack. Let the fish cool slightly before plating up your tacos!
FOR THE AVOCADO CREMA
In a food processor or blender, combine the vinegar, egg product, capers, shallots, garlic, salt, and pepper. Cover and process until smooth.
With the machine running, add the olive oil in a slow stream, stopping to scrape the sides of the bowl if necessary.
Stir in the herbs and thin with a few drops of vinegar if it is too thick.
SEAFOOD USED IN THIS RECIPE