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PERFECT FISH TACOS

Perfect Fish Tacos SOURCE: dlish.com

YIELDS:
4 serving(s)

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PREP TIME:
20 mins

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TOTAL TIME:
35 mins

Ingredients

CORN SLAW

1/4 cup mayonnaise

1 lime (juice)

2 tablespoons chopped fresh cilantro

1 tablespoon honey

2 cup shredded purple cabbage

1 cup corn kernels

1 jalapeño, finely chopped

Kosher salt

Freshly ground black pepper
TACOS

3 tablespoons extra-virgin olive oil

1 lime (juice)

2 teaspoons chili powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1 1/2 lbs cod (or other flaky white fish)

2 teaspoons vegetable oil

Kosher salt

Freshly ground black pepper

8 corn tortillas, toasted

1 avocado, finely chopped

Lime wedges and sour cream,  for serving

Instructions

TACOS
Step 1
In a medium shallow bowl, whisk olive oil, lime juice, paprika, chili powder, cayenne, and cumin. Add cod and toss until coated. Let marinate 15 minutes.
Step 2
In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade; season both sides of fish with salt and black pepper. Arrange fish in skillet flesh side down. Cook, turning once, until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Step 3
Top tortillas with fish, corn slaw, and avocado. Squeeze lime juice over and drizzle with sour cream.
CORN SLAW
Step 1
In a large bowl, whisk mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño; season with salt and black pepper.
Step 2
Cover and refrigerate until ready to serve.

New England
fish Chowder

Perfect Fish Tacos SOURCE: simplerecipes.com
YIELDS:
6 serving(s)

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PREP TIME:
15 mins

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TOTAL TIME:
55 mins

Ingredients

1 tablespoon extra virgin olive oil

1 teaspoon butter

2 cups chopped yellow onions

1/2 cup dry white wine (optional)

1 1/2 lbs Yukon Gold potatoes

2 cups clam juice

1 bay leaf

1 tablespoon fresh (or dried) thyme

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1 teaspoon Old Bay (optional)

2 lbs cod (or similar white fish) cut into 2″ strips

2 lbs cups heavy cream

2 tablespoons chopped fresh parsley

Instructions

Step 1
Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.)
Step 2
In a separate pot, heat the cream until steamy (not boiling).
Step 3

Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream). Keep the temperature so that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat. Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving. Serve with crusty bread or oyster crackers (not for gluten-free version).

fried fish sandwich

Perfect Fish Tacos SOURCE: grillnationbbq.com
YIELDS:
4 serving(s)

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PREP TIME:
10 mins

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TOTAL TIME:
15 mins

Ingredients

4-6 oz cod (or similar white fish)

Salt (season to taste)

Pepper (season to taste)

Brioche buns

American cheese slices

TARTAR SAUCE

1 cup Mayo

1 Dill pickle (sliced)

2 tablespoons Dill (chopped)

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 teaspoons Coarse black pepper

BEER BATTER DREDGE

1 cup All-purpose flour

1/4 cup Corn starch

1 tablespoon Coarse black pepper

1 tablespoon Lemon pepper

2 teaspoons Old Bay

2 teaspoons Garlic powder

2 teaspoons Red hot seasoning

2 teaspoons Seasoned salt

12-14 oz Beer

FLOUR COATING

1 cup All-purpose flour

1/4 cup Corn starch

Instructions

Step 1
Start off by making your tartar sauce, do this at a minimum of one hour prior. In a medium bowl add mayo, diced dill pickles, chopped capers, Worcestershire sauce, dijon mustard, lemon juice and black pepper. Use a fork and whisk together to form a smooth consistency. Place in the fridge.
Step 2
Place the cod filets on a sheet pan and pat dry. Season with salt and pepper and place to the side, keeping them at room temperature.
Step 3
Make the beer batter by adding these ingredients into a large mixing bowl. Start with your flour, corn starch, pepper lemon pepper, old bay, garlic powder, red hot seasoning, and seasoned salt and now you whisk and add the beer. Do this slowly and continue to whisk until you have a very light mixture. You want it to have the consistency of wall paint. Now place in the fridge for 5-10 minutes.
Step 4
Make your Flour coating by mixing all purpose flour and cornstarch. Whisk together and create your breading station.
Step 5
Add canola oil into a cast iron or deep fryer. Heat the oil to 375 degrees.
Step 6
Get the cod and pat dry again with a paper towel. Once patted dry, dip into the Flour Coating mixture and be sure the whole cod has a nice flour coating. Now add to the beer batter and use your wet hand to cover. Remove from the beer batter and let it free hang for a few seconds and add straight to the oil for frying. Be sure to move the cod as soon as you place it in the oil so it doesn’t stick to the surface. Do small batches at a time by frying for 3-4 minutes per cod loin or a 145-degree internal temperature.
Step 7
Toast your buns and assemble by adding a single slice of cheese on the bottom, the fried cod, the tartar sauce, and then the top toasted bun.

BLACKENED FISH TACOS
W/ MANGO SLAW

Perfect Fish Tacos SOURCE: skinnytaste.com
YIELDS:
8 serving(s)

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PREP TIME:
15 mins

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TOTAL TIME:
30 mins

Ingredients

CABBAGE SLAW

3 1/2 cups small red cabbage shredded fine

1 mango (cut into strips)

2 teaspoons olive oil

1/2 cup cilantro

1/2 teaspoon kosher salt

1 lime (juiced)

TACOS

3 teaspoons smoked paprika

1 teaspoon kosher salt

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground oregano

1/8 teaspoon black pepper

1 lb cod (or similar white fish)

1/2 lime (juiced)

Cooking spray

8 Corn tortillas

lime wedges for serving

Instructions

Step 1

Combine all the slaw ingredients and refrigerate.

Step 2

Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
Step 3
Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray.
Step 4
Cook fish until opaque in the center and well browned on the outside, about 5 minutes on each side.
Step 5
Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes.
Step 6
Cut the fish into 8 pieces (or you can flake it if it’s easier).
Step 7
Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges.

frankenfish tacos

Perfect Fish Tacos SOURCE: cookingchanneltv.com
YIELDS:
6 serving(s)

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PREP TIME:
15 mins

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TOTAL TIME:
20 mins

CHIMICHURRI MARINADE

1/4 cup white vinegar

2/3 tablespoon dried oregano

1/2 tablespoon crushed red pepper

1/2 tablespoon kosher salt

7 cloves garlic (peeled)

1 1/2 bunches fresh flat-leaf parsley (stemmed)

1 lime (juiced)

3/4 cup extra-virgin olive oil

12 oz. Snakehead fillet (sliced 1″ thick strips)

GRILLED CORN SALSA

4 1/2 oz. fresh flat-leaf parsley (stemmed)

2 ears corn, grilled until blistered (kernels removed)

2 limes (juiced)

1 jalapeno

1/4 bunch fresh cilantro

Kosher salt

SLAW

1 1/2 cups mayonnaise

1/8 cup sugar

1/8 cup white vinegar

1 1/2 tablespoons chipotle in adobo, pureed

1/2 tablespoon fresh lime juice

1/2 head head cabbage (shaved)

Canola oil

Kosher salt

Grilled 6″ tortillas, for serving

Fried sweet potato sticks, for serving

Lime slices, for serving

Instructions

Step 1

For the chimichurri marinade: Combine the vinegar, oregano, crushed red pepper, salt, garlic, parsley and lime juice in a food processor. Slowly add in the olive oil while blending.

Step 2

Cover the snakehead with the desired amount of chimichurri marinade and refrigerate while preparing the Slaw and Grilled Corn Salsa.
Step 3
For the grilled corn salsa: Combine the onions, corn, lime juice, jalapeno and cilantro in a mixing bowl and season with salt. Taste and adjust the seasoning as necessary.

Step 4

For the slaw: Whisk together the mayonnaise, sugar, vinegar, chipotle and lime juice in a bowl until combined. Slowly add the slaw mix to the cabbage until desired consistency is reached. If you would like more heat, add more chipotle puree.

Step 5

For assembly: Heat a saute pan over high heat and coat with oil. Once the pan is hot and the oil slides freely across the pan, place the snakehead in the pan and sprinkle with salt. Cook until tender to the touch and the fish begins to flake when pushed with a spatula. This fish cooks extremely fast!

Step 6

Place the grilled tortillas on a plate and top with the snakehead, Grilled Corn Salsa, Slaw and fried sweet potato sticks. Garnish with lime slices.

Virginia Bowfishing Association

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