Mahi Churro with Jalapeno Slaw and Cinnamon Aioli
- 2 pounds mahi mahi fillet, skin and blood line removed
- 2 eggs
- 1 1/2 cups cornstarch
- 1 1/2 cups milk
- 2 teaspoons kosher salt
- Canola oil, for frying
- 8 hard corn taco shells or small soft flour tortillas
- Cinnamon aioli:
- 2 egg yolks
- 1 orange, zested and juiced
- 2 whole garlic cloves
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 1/2 cups canola oil
- Jalapeno Slaw:
- 1 small green cabbage, finely shredded
- 1 small red cabbage, finely shredded
- 2 jalapenos, finely diced
- 2 limes, zested, 5 limes, juiced
- 1/4 cup honey
- 3 teaspoons kosher salt
- 1/4 cup chopped fresh cilantro leaves
- Spice Mix:
- 1 tablespoon ground coriander
- 2 tablespoons ground cumin
- 1/2 tablespoon freshly cracked black pepper
- 1/2 tablespoon kosher salt
- 1/2 tablespoon ground cinnamon
- 2 teaspoons ground anise seed
Cut the fish into even portions lengthwise, to fit the shape of a taco shell or tortilla.
Batter: In a large bowl whisk together the eggs, cornstarch, milk and salt. Put the mahi mahi strips into the batter, toss gently to coat and let it marinate for at least 1 hour. Stir occasionally, so the cornstarch doesn't settle to the bottom of the bowl.
While the fish marinates make the aioli: In a food processor or blender, add the egg yolks, orange zest, orange juice, garlic, salt and cinnamon. Pulse the ingredients until they are well blended and then, with the processor running, very slowly begin to add the canola oil. The texture you are looking for is that of mayonnaise.
Slaw: In a large bowl combine the cabbages, jalapenos, lime zest, lime juice, honey, salt and cilantro.
Heat a small nonstick saute pan over medium-low heat. Stir in all of the spice mix ingredients and cook until toasted, about 1 minute. Remove from heat.
Fill a large, deep saute pan with straight sides, half way up with canola oil and put it over medium heat. Heat the oil to 350 degrees F.
Put the mahi mahi pieces in the oil and cook for about 2 minutes a side. When they are done, remove to a paper towel to drain and immediately sprinkle with the toasted spice mix. You can go as heavy or light with the spice as you like. Repeat this process until all the fish is cooked.
Lay 1 to 2 pieces of fish in each taco shell or heated tortilla. Top with aioli and slaw and enjoy!
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Tom Pizzica