Tempura Fish Tacos Battered Ling Cod Food

BAJA-STYLE TEMPURA FISH TACOS

Steps:

• In a large bowl, combine the cold water, lime juice, garlic, chiles, oregano (if using) and salt. Add the fish and set aside at room temperature for 20 minutes.
• In a separate bowl, whisk together the ice water and mustard. Gently stir in the flour, being careful not to overmix the batter; a few small lumps are okay. Cover and refrigerate for 30 minutes.
• Drain the fish and pat the pieces dry with a paper towel. Have a plate lined with paper towels or a cut-open brown paper bag at the ready.
• In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F (182°C) on a deep-fry or candy or instant-read thermometer.
• Remove the tempura batter from the refrigerator and stir to recombine.
• Dredge a few pieces of fish at a time in the batter, turning to coat them evenly. Gently lower a couple pieces of fish into the oil, adding a couple more pieces every 30 seconds. Fry no more than 4 pieces at a time. Fry the fish, turning as needed, until the pieces are crisp, light golden brown, and floating on the surface of the oil, about 2 1/2 minutes. Monitor the temperature of the oil throughout frying, letting the oil return to proper temperature between batches; to ensure crispness, it must remain a constant 360°F to 380°F (182°C to 193°C).
• Using a fine-mesh skimmer, transfer the fried fish to the paper towel-lined plate or brown paper bag to drain. Repeat with the remaining fish and batter, being sure to remove any flecks of floating fried batter in between batches.
• Place the tortillas side by side, open face and overlapping, on a platter. (If using extra tortillas, simply double them up.) Divvy the slaw and fish equally among the tortillas. Top with salsa and desired garnishes or allow guests to do so themselves. Grab, fold, and eat right away.

BAJA-STYLE TEMPURA FISH

Steps:

• To make the marinade, in a large bowl, combine the 1 1/2 cups water, lime juice, garlic, chiles, oregano, and salt. Add the fish strips and let marinate for at least 20 minutes.
• To make the tempura batter, in a separate bowl, whisk together the ice water and mustard. Gently stir in the flour, but don't overmix; a few small lumps are okay. Cover and refrigerate for 30 minutes.
• Drain the shark pieces and pat them dry with a paper towel.
• Have a plate lined with paper towels ready. In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F on a deep-fat thermometer. Remove the batter from the refrigerator and stir once more. Dredge the fish pieces in the batter, a few at a time, to evenly coat. Drop them in the hot fat, 2 pieces at a time, adding 2 more pieces every 30 seconds (fry no more than 4 pieces at a time). Monitor the temperature of the hot oil throughout frying, letting the oil return to proper temperature, if necessary, between batches; to ensure crispness, it must remain a constant 360°F to 380°F. If too low, the fish will be oily; if too hot, the pieces will burn.
• Fry them until crisp, light golden brown, and floating in the oil, about 2 1/2 minutes per batch. With a fine-mesh skimmer, transfer the fish tempura to the paper-towel-lined plate to absorb the excess oil. Repeat with the remaining pieces of fish. During frying, be sure to remove any pieces of floating batter, or they will burn and darken the oil, which will transfer a burned flavor to the tempura. Serve immediately.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the slaw and filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some slaw, then filling, top with salsa, fold, and eat right away.

BEER-BATTERED FISH TACOS

Steps:

• First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
• For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
• Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
• Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
• Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
• Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.