Fried Fish Tacos with Roasted Corn Slaw, Pepper Jack and Chipotle Mayonnaise
Submitted by Michael Matarazzo, Executive Chef, Farmington Country Club, Charlottesville, Va.
Yield: 10 servings
Ingredients
1.5 lbs. fresh cod filet
For the Frying Batter:
1 cup all-purpose flour
1 cup corn starch
2 tsp. paprika
1/2 tsp. Old Bay seasoning
2 cups seltzer water
1/4 tsp. salt
• Whisk all ingredients together until thin pancake batter consistency is achieved; reserve in the refrigerator until service.
For the Roasted Corn Slaw:
1 cup fresh roasted corn kernels
1 tbsp. cilantro, chopped
2 cups green cabbage, shredded
1/4 cup carrot, shredded
1.5 ozs. red bell pepper, julienned
1/2 cup white vinegar
1/4 cup sugar
2 fresh limes, juiced
1 tsp. salt
• Combine all ingredients in a bowl and allow 4 hours to marinate. Adjust seasoning as needed.
For the Chipotle Mayonnaise: (Yield: 1 cup)
1 tbsp. canned chipotle peppers in adobo
1 cup mayonnaise
• Combine chipotle peppers and mayonnaise in a food processor and process until well-combined.
Final Assembly:
10 fresh 6-inch corn tortillas
1/ 2 cup shredded pepperjack cheese
1/4 cup chipotle mayonnaise (see recipe above)
20 lime wedges
Procedure:
• Cut cod into two-ounce strips and reserve.
• At service place two tacos onto the griddle to gently warm them. Flip the tortillas once and sprinkle a little pepperjack onto each one to begin melting. Remove tortillas from grill once thoroughly warmed.
• Spread a small amount of chipotle mayonnaise onto each tortilla.
• Dip two pieces of cod into the frying batter and fry in a 350º F. deep fryer until deep golden brown.
• Once browned, season the fish with salt and place one piece on top of each tortilla. Top with the roasted corn slaw.
• Garnish with two lime wedges and serve.
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