Tuesday, August 9 2022
Our new favorite fish taco recipe is by our very own Culinary Staffing Chef Antonio Davis!
Antonio was generous enough to share his recipe with us, and we are passing it on to you so you can make your own perfectly flaky fish tacos at home. These are bursting with citrusy goodness and fresh summer flavors. Perfect for hot weather here in LA.
We plan on making these delicious tacos all summer long!
Chef Antonio Davis’ Flaky Fish Tacos
For the battered fish, you’ll need:
1lb fish (Cod works best but you can substitute haddock) cut into small, bite-sized pieces
For the Tempura (beer batter) you’ll need:
-1 cup corn starch
-1 T salt
- beer of choice (I like to use a stout)
Stir in enough beer to dry ingredients until you get a smooth consistency.
Heat oil until just bubbling, and fry to a golden brown
( you can fry up crispy bits from the batter for garnish later)
Set fish on paper towels to absorb excess oil.
Next, make the slaw.
2 cups shredded cabbage
1/4 cup carrots
1/4 cup red onions
1 T honey or agave
2 oranges, juiced and zested
1/2 cup chopped cilantro
1 T olive oil
Salt and pepper to taste
Stir ingredients together, set aside.
Baja crema - can be made ahead - but essential!
1/2 cup of mayo
1/4 cup of sour cream
2 limes, zested and juiced
1 t Paprika
2 t garlic
2 t onion
1 t Chilli powder
1 t Cayenne
1 t cumin
1 t Salt
1 t of pepper
Mix all ingredients together and place in a bag or bottle to drizzle.
Prepare taco shells of your choice (soft corn shells or soft flour shells both work here) and fill with your fried fish, citrus slaw, and a generous drizzle of Baja crema. Enjoy all summer long!
Thank you, Chef Antonio!