BODEGA’S FISH TACOS May 28 Written By Eleanor Debel https://www.youtube.com/shorts/t2wmcGfYrlU PrintBODEGA FISH TACOS Yield 4Prep time15 MinCook time10 MinTotal time25 Min Ingredients Pickled Onions1 yellow onion, thinly sliced 1 tsp pickling spice blend 1 cup white vinegar 1 cup boiling water Pinch of salt 1 lb cod, white fish or mahi mahi cut into 1 inch thick strips 1 tsp kosher salt ½ cup rice flour ½ cup AP flour ¼ cup cornstarch 1 Tbsp curry powder ½- ⅔ cup carbonated water ½ cup flour 2 Tbsp seasoning blend of choice Salt and pepper Corn or flour tortillas for serving Slaw 2 cups shredded cabbage or pre-made coleslaw mix ¼ cup apple cider vinegar ¼ cup mayonnaise 1 Tbsp harissa pasteInstructionsIn a small bowl or container place the sliced onion, pickling spice mixture, vinegar and salt and toss to combine. Add the boiling water, cover and shake to combine the pickling liquid. Let the onions sit in the liquid for at least 30 minutes and up to one week. Pace the fish onto a sheet tray lined with a wire rack and season all over with salt. Let sit while you prepare the rest of the ingredients. Add the shredded cabbage to a large bowl and toss with the apple cider vinegar, mayonnaise and harissa paste until fully coated. Let sit while you prepare the rest of the ingredients. In a large mixing bowl add the rice flour, AP flour, cornstarch and curry powder. Whisk to combine, then slowly add the carbonated water while whisking. Heat oil to 350 F. Add flour, seasoning mix and salt and pepper to a shallow bowl and dredge the fish sticks in the seasoned flour. Then add to the wet batter and gently dip and remove, letting excess batter drip off. Transfer to the preheated oil, frying in batches if necessary, about 4-3-4 minutes until golden brown. To assemble the tacos: warm your tortillas, place one piece of fried fish in each, top with plenty of slaw and pickled onions and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodeasyfried Eleanor Debel
BODEGA’S FISH TACOS May 28 Written By Eleanor Debel https://www.youtube.com/shorts/t2wmcGfYrlU PrintBODEGA FISH TACOS Yield 4Prep time15 MinCook time10 MinTotal time25 Min Ingredients Pickled Onions1 yellow onion, thinly sliced 1 tsp pickling spice blend 1 cup white vinegar 1 cup boiling water Pinch of salt 1 lb cod, white fish or mahi mahi cut into 1 inch thick strips 1 tsp kosher salt ½ cup rice flour ½ cup AP flour ¼ cup cornstarch 1 Tbsp curry powder ½- ⅔ cup carbonated water ½ cup flour 2 Tbsp seasoning blend of choice Salt and pepper Corn or flour tortillas for serving Slaw 2 cups shredded cabbage or pre-made coleslaw mix ¼ cup apple cider vinegar ¼ cup mayonnaise 1 Tbsp harissa pasteInstructionsIn a small bowl or container place the sliced onion, pickling spice mixture, vinegar and salt and toss to combine. Add the boiling water, cover and shake to combine the pickling liquid. Let the onions sit in the liquid for at least 30 minutes and up to one week. Pace the fish onto a sheet tray lined with a wire rack and season all over with salt. Let sit while you prepare the rest of the ingredients. Add the shredded cabbage to a large bowl and toss with the apple cider vinegar, mayonnaise and harissa paste until fully coated. Let sit while you prepare the rest of the ingredients. In a large mixing bowl add the rice flour, AP flour, cornstarch and curry powder. Whisk to combine, then slowly add the carbonated water while whisking. Heat oil to 350 F. Add flour, seasoning mix and salt and pepper to a shallow bowl and dredge the fish sticks in the seasoned flour. Then add to the wet batter and gently dip and remove, letting excess batter drip off. Transfer to the preheated oil, frying in batches if necessary, about 4-3-4 minutes until golden brown. To assemble the tacos: warm your tortillas, place one piece of fried fish in each, top with plenty of slaw and pickled onions and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodeasyfried Eleanor Debel
