Recipe courtesy of Antonia Lofaso
Crispy Fish Tacos with Wasabi Aioli and Cabbage Slaw
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 1 hr
- Yield: 4 servings (8 tacos)
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 1 hr
- Yield: 4 servings (8 tacos)
Ingredients
Tempura Batter:
Fish:
Salad:
Aioli:
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Directions
Special equipment:
a deep-fryer- Preheat the oil in a deep-fryer to 375 degrees F.
- For the tempura batter: Add the all-purpose flour, rice flour, cornstarch, baking powder and salt to a large bowl. Whisk in the soda water, 1 cup at a time, until a thickened batter is formed.
- For the fish: Sprinkle the fish pieces with salt. Dip the fish in the batter, then add to the deep-fryer and let cook for 7 minutes. Drain on a wire rack-lined sheet tray and season with salt.
- For the salad: Add the red cabbage, cilantro, Fresno, jalapeño and serrano to a small bowl. Toss to combine and set aside.
- For the aioli: Add the mayonnaise, cilantro, apple cider vinegar, wasabi, garlic, lime juice, ginger and salt to taste in a small bowl. Stir to combine and set aside.
- To assemble: Add the tortillas to the deep-fryer and cook until toasted, about 30 seconds. Place a tortilla down and top with the aioli, fish, salad, avocado and lime juice. Repeat with the remaining ingredients.
