SKILL LEVEL: Master
PREP: 10 minutes
COOKING: 20 minutes
MAKES: 6 small tacos
PAIRS WELL WITH: Kungaloosh
SKILL LEVEL: Master
PREP: 10 minutes
COOKING: 20 minutes
MAKES: 6 small tacos
PAIRS WELL WITH: Kungaloosh
Somebody stole a recipe from a pirate named Stinkbraid, and strange things started happening to those who made the delicious dish. When you try Savory Deviate Delight, beware of flipping out. Or turning into a pirate.
Vegetable oil for frying
3 tilapia fillets, cut in half
Salt and pepper
2 cups yellow corn
1 /2 cup red bell pepper, diced
Splash white wine vinegar
6 small flour tortillas
1 /2 cup tartar sauce
About 1 cup red cabbage, finely shredded
BATTER
1 1 /2 cups flour
1 /4 cup cornstarch
1 1 /2 cups buttermilk
Pinch each salt and cayenne pepper
1. Pour about an inch of oil into a small frying pan and begin heating over medium heat, to about 300°F. Combine all the ingredients for the batter in a small mixing bowl, whisking together until you have a thick, smooth mixture. Pat dry the fish fillets, and dip into the batter, then gently lower into the hot oil. Let strips of battered fish cook for a minute or two on each side until a nice golden color, then remove to a plate lined with paper towel to drain.
2. In a separate pan, add a dash of oil, then roast the corn and red pepper for a few minutes until they begin to brown, then add the splash of vinegar. Stir for another 30 seconds, and remove from heat. Sprinkle with salt and pepper.
3. To put together the tacos, spread a dollop of tartar sauce down the middle of a tortilla. Lay one piece of fried fish over that, then top with the corn mixture and cabbage. Serve immediately.