Tuesday, December 3, 2013

Yum, NomNom Mini Asian Baja Fish Tacos, Finger Food at it's Best







I created this recipe to combine the flavor and crunch profiles that I love. You can easily adapt this as party fare by using mini tostadas and layering them with the Chipotle Crema, Wasabi Slaw, Fish, topped off with a sprig of Cilantro and a dusting of Queso Fresco. Or serve them as the main attraction for Dinner as a regular sized Taco, Icy Cold Margaritas and Coronas 
(of course).


The recipe has multiple steps, and the success of the fish does depend on having frying oil at a perfect 350 degrees, this keeps the fish light, crisp and airy.  The Wasabi Slaw adds the right punch of sweet/sour, and the Chipotle Crema just a hint of heat. My son devours these faster than I can make them. They do hold well for a second go-around, just reheat the fish in a 375 degree oven for 10 minutes or so and serve.



Asian Infused Baja Fish Tacos

Prep: 1 Hour
Cooking Time: ½  Hour
Serves: 4 – 6

*These fish tacos are lightly fried in a beer batter and topped with Wasabi Slaw, Cilantro and Chipotle Crema 


Wasabi Slaw:

1 Bag of Slaw Mix – about 10 Ounces
2 Green Onions Thinly Sliced
¼ cup Pickled Ginger diced (I add more because I love this stuff)
½ Cup Chopped Cilantro
*Dressing:
1/2 cup Mayonnaise
2 tbl. Wasabi paste
Juice from 1 Lime
1 tbl. Soy Sauce
1 tsp. sugar

Whisk ingredients together and mix with slaw mixture. Wrap with plastic wrap and refrigerate for an hour or so.  Check for Salt and Pepper Seasoning.




Fish Tacos:

1 Cup Flour
1 tsp. powdered mustard
½ tsp. salt
½ tsp. onion powder
Pinch Cayenne Powder
1 Cup Craft Beer, Pale Ale works best
1 Egg
1 Pound thick white fish – Cod, Scrod, Haddock
Thin Corn Tortillas
Chipotle Cream Mayo (Recipe Follows)
Cilantro Leaves
Limes


Directions:

Heat 2 – 3” of safflower oil in a pot until it registers 350F on a thermometer
Combine dry ingredients in a bowl. Measure the beer, let froth subside and mix into the egg. Add the liquid to the dry ingredients and stir to combine, do not over stir, small lumps in the batter are fine.
Cut the fish into 1” Cubes


I use 2 bamboo skewers to pick up a fish cube, batter it, and drop into hot oil
Fry until light golden brown, place on paper towels to drain
Warm Tortillas in the oven (wrapped in foil), or on the stovetop on a grill pan





*Chipotle Crema

¼ cup sour cream
¼ cup mayo
1 Chipotle Pepper in Adobo (minced)

*blend all ingredients well, add a touch of salt and a pinch of sugar to taste