Recipe courtesy of Shelly Flash
From:
Food Network Magazine
Escovitch Fish Tacos
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 896
- Total Fat
- 70 g
- Saturated Fat
- 6 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 35 mg
- Sodium
- 963 mg
Shelly Flash says her fish tacos are “reminiscent of the blended culture of Overtown, my West Indies heritage and the fish fries I grew up with in the South.”
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 896
- Total Fat
- 70 g
- Saturated Fat
- 6 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 35 mg
- Sodium
- 963 mg
Ingredients
For The Seasoning Mix:
For The Escovitch Slaw:
For The Fish Tacos:
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Directions
- Make the seasoning mix: Whisk together the granulated onion, paprika, granulated garlic, bouillon powder, 1 tablespoon salt and the cayenne until thoroughly combined. Set aside.
- Make the escovitch slaw: Whisk together the vinegars, minced garlic, 1/2 teaspoon salt and the sugar in a large bowl. Pierce 3 chile peppers with a paring knife and add to the bowl. Set aside while cutting the vegetables: Julienne the carrots, white onion, bell peppers and chayote, if using. Thinly slice the remaining 3 chile peppers. Remove the whole chiles from the bowl and add the julienned vegetables and sliced chiles. Set aside.
- Make the fried fish: Heat 2 inches vegetable oil in a deep-fryer or large Dutch oven until a deep-fry thermometer registers 350 degrees F. Pat the fish dry with paper towels, then cut each fillet in half lengthwise. Season the fish on both sides with the seasoning mix (1/2 to 1 teaspoon seasoning mix per piece of fish) and rub it all over.
- Whisk together the flour and 1/4 cup seasoning mix in a large bowl. Dredge each piece of fish in the seasoned flour, shaking off any excess.
- Add 2 pieces of fish to the hot oil and fry until golden and crispy, 5 to 7 minutes. Remove to a rack and let rest. Repeat with the remaining fish.
- Assemble the tacos: Top each tortilla with 1 tablespoon chipotle mayonnaise, 1 piece of fried fish and some of the slaw. Top with sliced scallions. Serve any additional slaw on the side.
