info@cherylsdelights.com
  • info@cherylsdelights.com

crispy fish tacos on achiote corn tortillas with meyer lemon kohlrabi slaw and caperberry remoulade

  • home
  • crispy fish tacos on achiote corn tortillas with meyer lemon kohlrabi slaw and caperberry remoulade
Fish & Seafood

Crispy Fish Tacos on Achiote Corn Tortillas with Meyer Lemon Kohlrabi Slaw and Caperberry Remoulade

Description

These fish tacos feature battered and fried cod served with a tart remoulade and crunchy kohlrabi slaw on homemade achiote tortillas.

Ingredients

  • Caperberry Remoulade
  • 1/2 cup mayonnaise
  • 1 Meyer lemon, zested (2 teaspoons) and juiced (1 tablespoon)
  • 1 scallion, minced (about 2 tablespoons)
  • 2 tablespoons finely chopped caperberries
  • 1 tablespoon finely chopped cornichon
  • 1 tablespoon whole grain mustard
  • 2 teaspoons fish sauce
  • Kosher salt and ground black pepper to taste
  • Kohlrabi Slaw
  • 2 Meyer lemons, zested (4 teaspoons) and juiced (2 tablespoons)
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fish sauce
  • 2 tablespoons extra-virgin olive oil
  • 1 (8-ounce) kohlrabi, julienned on a mandoline (1 cup)
  • 1 bunch scallions, sliced on bias (3/4 cup)
  • 1 bunch cilantro leaves, leaves removed (1/2 cup)
  • 1 Fresno chile, thinly sliced lengthwise
  • Fish Seasoning
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • Tortillas
  • 2 cups masa harina
  • 1 1/2 cups water
  • 2 tablespoons achiote paste
  • 1/4 teaspoon salt
  • Fish Tacos
  • 1 pound cod, cut lengthwise into 4 long strips, then cut crosswise in thirds
  • Kosher salt
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 ounces vodka, cold
  • 6 ounces soda water, cold
  • 1 tablespoon Fish Seasoning, plus more as needed
  • Ice cubes
  • Canola oil for frying

Directions

  1. Make the Caperberry Remoulade
  2. Whisk together mayonnaise, lemon zest and juice, scallion, caperberries, cornichon, mustard, and fish sauce in a small bowl. Season to taste with salt and pepper. You will have about 3/4 cup remoulade; cover and refrigerate until needed.
  3. Make the Kohlrabi Slaw
  4. Whisk lemon zest and juice, honey, mustard, fish sauce, and olive oil; season with salt and pepper. Add kohlrabi, scallions, cilantro, and chile; toss to coat; season with salt and pepper. Cover and refrigerate until needed.
  5. Make the Tortillas
  6. Add masa harina, achiote paste, and salt to a medium bowl; stir in warm water. Mix by hand until dough comes together, and then knead for 1 to 2 minutes longer, adding more masa if dough is too sticky or more water if it is too dry. Cover with plastic wrap and set aside for 5 to 10 minutes to hydrate. Divide dough into 12 (1 3/4-ounce) portions and roll into smooth balls. Cover with a dish towel to keep from drying out.
  7. Preheat a griddle or large skillet over medium-low heat. Cut sides from a gallon ziplock bag and position bottom edge near hinge in a tortilla press. Place 1 dough ball into plastic bag and press into a tortilla. Peel off tortilla from plastic and place onto griddle. Cook until surface is slightly dried, 1 to 2 minutes per side. Place tortilla on a plate, cover with a kitchen towel, and set aside until serving. Repeat with remaining tortillas. Keep griddle warm while frying fish.
  8. Fry the Fish and Assemble the Tacos
  9. Make the Fish Seasoning: Whisk salt, sugar, cayenne, and paprika in a small bowl until evenly combined.
  10. Whisk flour, cornstarch, and fish seasoning in a large bowl. Add soda water and vodka and whisk until smooth. Add a few ice cubes to help keep batter cold while heating oil. Add enough oil to a large pot or wok to measure about 2 inches. Heat over medium-high to 375°F.
  11. Line a large baking sheet with paper towels. Season fish with salt. Add fish to batter and turn to coat. Working in 2 batches, and returning oil to 375°F between batches, carefully lift fish from batter, allowing excess to drip off, and add to oil. Fry until golden brown and cooked through, turning once, 3 to 4 minutes. Using a spider or a large slotted spoon, transfer fish from oil to prepared baking sheet. Season immediately with a pinch of Fish Seasoning.
  12. Brush griddle with canola oil; increase heat to medium. Add Tortillas and toast until lightly browned and crisp, 1 to 2 minutes per side. Place 1 tortilla on each plate. Top with a dollop of Caperberry Remoulade, a piece of fried fish, and Kohlrabi Slaw. Repeat with remaining tortillas, remoulade, fish, and slaw, servings 3 tacos per person.

Related posts