Fried Fish Tacos with Grilled Corn Elote Salsa, Guacamole and Quick Pickled Radish and Onions
- Level: Intermediate
- Yield: 4 servings
- Total: 55 min
- Active: 55 min
Ingredients
Radish and Onion Quickles:
1/2 cup white vinegar
1/2 cup water
1 tablespoon kosher salt
1 1/2 teaspoons sugar
Couple dashes of hot sauce
1 clove garlic, smashed
3 globe radishes, sliced thinly on the mandoline
1 Spanish onion, sliced thinly on the mandoline
Grilled Corn Elote Salsa:
2 ears corn on the cob
1/4 cup mayo
2 tablespoons cotija, finely grated, plus more at the end
1 chipotle adobo, finely chopped, and a little adobo sauce
1 lime, zested and juiced
1/2 bunch cilantro, minced
Guacamole:
2 avocados, cubed
2 cloves garlic, minced
1 vine-ripe tomato, diced
1/2 jalapeño, pith, stem and seeds removed
1/2 red onion, finely diced
2 limes, zested and juiced
1/4 cup cilantro, minced
Kosher salt
Fish:
1 cup all-purpose flour
1 teaspoon ancho powder
1 teaspoon baking powder
1/2 teaspoon kosher salt, plus more for fried fish
1 cup cold club soda
1 red snapper, skin removed and cut into small taco-size fillets
Canola oil, to fry
Corn tortillas, street taco size
Cilantro, for garnish
Lime wedge, for garnish
Directions
- For the radish and onion quickles: Add to a quart container or jar the vinegar, water, salt, sugar, hot sauce and garlic along with the radishes and onions. Put on the lid and shake to combine. Let sit.
- For the corn elote salsa: Grill corn on the cob on a grill pan over medium heat until charred on all sides, 8 to 10 minutes. Cut the kernels off into a bowl, mix it with the mayo, cotija, chipotle adobo and sauce, lime zest and juice and cilantro and reserve.
- For the guacamole: Add the avocados, garlic, tomatoes, jalapeño, onion, lime zest and juice and cilantro to a bowl, season with salt and toss gently to combine
- For the fish: Mix in a bowl the flour, ancho powder, baking powder and salt. Make a well and add the seltzer. Dip the fish pieces into the batter and let excess drip off. Fill a Dutch over or tabletop fryer halfway with oil an heat to 375 degrees F. Fry the fish until golden brown, 3 to 5 minutes. Line a sheet pan with paper towels and remove the fish to the sheet pan. Sprinkle with salt when the fish comes out.
- Toast the tortillas on a grill pan until brown and pliable, a couple of minutes. Layer 2 tortillas and top with a piece of fish, quickles and cilantro. Serve the corn salad and guacamole on the side and grate more cotija on top. Place a lime wedge on the side.