Tempura Fried Fish Tacos – Perfecto!

by Scotty Irani
Food Columnist

It’s May! Besides our crazy weather here in Tornado Alley and Memorial Day festivities at the end of the month, it’s also our very own adopted “holiday” …Cinco de Mayo.

I think we may be the only ones who celebrate Cinco de Mayo, but who cares? It's a great excuse for light and crispy golden fried fish tacos wonderfully spicy crema, fresh mango salsa and cold beer.

I hope you enjoy - and Happy… May 5th!

Ingredients:

3/4 cup all-purpose flour

2 teaspoons baking powder

3 tablespoons In The Kitchen With Scotty “Soul-Licious” Soul Food Seasoning (other soul food seasonings will work too)

8 ounces ice cold beer (remaining four ounces to the chef)

Grapeseed oil for frying

1 pound firm white fish (cod, grouper, sea bass) cut in to 1” strips

8 corn tortillas warmed through

2 cups shredded Napa cabbage

Make:

1. In a heavy bottomed pot or fryer, begin pre-heating the grapeseed oil to 350 degrees.

2. In a mixing bowl combine the flour, Soul-Licious Seasoning and baking powder. Slowly pour in the cold beer until smooth and bubbly

3. Dip the 1 inch pieces of white fish in the batter, and gently lay into the hot oil. Fry until golden brown, and remove to paper towel to drain excess oil.

4. Warm your corn tortillas according to package directions. I find it easier to stack two per taco (helps with stability because we are going to load these babies up!). Lay out the tortillas flat.

5. Add a bit of the shredded Napa cabbage. Squeeze out from a squeeze bottle or spoon out the Spicy Cremaon top.

6. Add a few pieces of the tempura beer batter fish. Spoon out (as much as you like) of the Mango Jalapeño Salsa on top and open wide!

Mango Jalapeño Salsa

1 tablespoon grapeseed oil

2 whole jalapeño peppers, seeded and diced

2 tablespoons chopped cilantro

2 mangos, peeled pitted and diced

1 lime juiced

1/4 cup diced red onion

Pinch of Salt and Pepper

Mix the chopped jalapeño, diced mangos, diced red onion, chopped cilantro, lime juice, oil and toss. Season to taste with Cook’s Line Seasoning and keep chilled

Spicy Crema

1 cup Crema Mexicana or Mexican Sour Cream (may substitute regular sour cream)

1 tablespoon hot sauce

Salt and pepper to taste

Mix it all up and let the flavors develop. Refrigerate covered.

Copyright 2017 The Gayly – May 5, 2017 @ 10:25 a.m.