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Fried Fish Tacos with Cabbage, Lime, & Avocado

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Valentine Warner
Valentine Warner
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Served with warm tortillas, a squeeze of lime, and a cold beer, these fish tacos taste like summer but are delicious anytime. For the Seafood Secret revealed in this Grokker Premium video, Chef Valentine Warner will show you the perfect method to fry fish that is lightly battered and crispy. For more delicious fish dishes, be sure to check out the rest of Valentine's series.

Cooking Recipe

Serves: 6

Ingredients:
½ white cabbage, thinly sliced
Sunflower oil, for deep-frying
6–12 corn tortillas
8-10 oz. (250–300g) gilthead bream, whiting, cod, hake, or gurnard fillet, skinned and cut on the diagonal into slices 10–12cm long and 2.5cm wide
Flaked sea salt

For the salsa:
4 tbsp fresh coriander, stalks and all, finely chopped
½ large ripe Hass avocado, roughly chopped
1 cup vine or cherry tomatoes, roughly chopped
½ small red onion, finely diced
Juice of ½ lime
½ tsp flaked sea salt
¼ tsp dried oregano
1 tsp sunflower oil

For the chipotle mayonnaise:
1 tsp sunflower oil
2 tbsp tomato paste
¼ tsp ground cumin
2 tsp garlic, finely mashed
4 tbsp store-bought mayonnaise, such as Hellmann’s
2 tsp chipotle paste

For the batter:
1½ cups (200g) Doves Farm gluten and wheat free self-rising flour
9 oz. (270ml) cold lager

Directions:
1. Combine everything for the salsa in a bowl and put to one side.

2. For the mayonnaise, place the oil in a small frying pan, add the tomato paste and fry briefly, stirring continuously to remove some of the bitter flavor. Add the cumin and garlic, and fry for a little bit longer before placing the mixture into a bowl. Add the mayonnaise and chipotle paste to the tomato paste, mix thoroughly, and put to one side.

3. Heat the oil to 350°F/180°C in your deep-fryer or heat up a medium pan with enough oil to shallow fry.

4. Combine the batter ingredients until it forms a thick paste, which resembles the consistency of emulsion paint, and allow to stand for 4–5 minutes.

5. Heat your tortillas in a pan over a medium-high heat, taking care to turn the frequently so that they do not burn. They should go from card-like and stiff to limp and delicious-smelling. Store in a tea towel.

6. Continue warming the tortillas while you fry the fish. In batches of 1 or 2 pieces, dunk the fish in the batter and fry, turning once, until deep golden. Drain on kitchen paper and season with a little sea salt.

7. When ready, take a tortilla (or stack 2 if desired). Place a small amount of cabbage along the middle, topped with a little bit of the salsa. Lay the fish on top, and finally add a dollop of the chipotle mayonnaise.

8. Gather up each side and eat with your fingers! This goes well with ¼ lime juice to ¾ cold lager, poured into a salt-rimmed glass.

Enjoy!

Fish Tacos
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