Fish Tacos with a Kale Radish and Pear Slaw

Fish tacos are one of my favorite things. I could easily eat 10 of them at Rockaway Taco in the summer time, I don’t care how long the line is! Frying fish isn’t something I do often, but if you’re going to make a fish taco I think it’s definitely the way to go. The toppings are key too, so in this recipe I made a quick and easy slaw with some spicy mayo as well.

Ingredients: makes about 5 tacos

Slaw:
4 small radishes, cut into matchsticks
1 large ripe pear, cut into matchsticks
2 kale leaves, julienned
4 tablespoons olive oil
3 tablespoons sesame oil
2 tablespoons apple cider vinegar
1 teaspoon brown sugar
Pinch red pepper flakes
Salt and pepper to taste

Fish:
1/2 lb cod fish
6 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2/3 cup beer (I used Red Stripe lager)
Salt and pepper
Canola oil, for frying (I used a part canola part coconut oil mix from Whole Foods)
Corn or flour tortillas, small

Spicy mayo:
2 tablespoons mayonnaise
2 teaspoons sriracha
1 teaspoon lemon juice

Start by making the slaw. Julienne the kale, then cut the pear and radishes into small matchsticks. Add to a bowl and set aside. Place the other 6 ingredients in a separate small bowl and whisk together. Add it to the slaw and mix well (I did a little at a time until I thought it had enough dressing.) Place in the refrigerator until needed.

Next make the batter. Mix together the flour, salt, and cayenne pepper in a bowl. Whisk in the beer. It will look like pancake batter. Cut the fish into 4×1 inch slices. Season with salt and pepper. Heat about 1/2 inch worth of the canola oil in a pan over medium heat. To test if it is ready, dip the tip of a wooden spoon in, if it bubbles right away then it is hot enough to fry the fish. Dip each fish piece in the batter and cover well. Shake any excess batter off gently, then add to the pan of oil. Repeat with all fish. Cook for 2-3 minutes on each side until golden brown. If they look like they are cooking too fast, simply turn down the heat. Once ready, remove from the pan and place on paper towel lined rack or plate.

To make the spicy mayo, simply add the mayo, sriracha, and lemon juice in a small bowl and mix well. Now assemble your tacos! Place a little spicy mayo on the tortilla, add some fish, then top with the slaw. Enjoy!

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Cod with Lemon and Vegetables

I try to eat fish as often as possible, but it isn’t always the easiest thing to cook. Many times I have overcooked it and just ended up with an apt that stinks of fish. Now when I cook it, I make a little “fish bag” with lemon and whatever vegetables I have in the fridge. It steams the fish perfectly and comes out great every time!

Ingredients:
1 pound white fish (I like cod best, but tilapia is nice too)
1 lemon, thinly sliced
Handful of cherry tomatoes, halved
Handful of mushrooms, thinly sliced
Couple of asparagus
Half small white onion, thinly sliced
Small red potato, very thinly sliced
Crushed red pepper
Olive oil
Salt and pepper

Heat oven to 350 degrees. Slice all of your vegetables- you can really use whatever veggies you like, just make sure to slice everything thin enough that it cooks all the way through. Place your fish on a piece of aluminum foil, which should be large enough that you can fold into a “pocket.” Add a little olive oil on the fish and top with a few mini pieces of butter, salt, pepper, and red pepper flakes. Top with sliced lemon then add your vegetables. Cook for 25 minutes. Be careful when opening the bag, the steam is very hot!