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Friday crispy Fish tacos

tshewman

Halibut with CS+HB+...modified beer batter and flours. :-) with Spiced avocado cilantro-lime may, pickled red onion, fresh cilantro, jalapenos and cojita served on local fresh corn tortillas. Fish portion was a bit oversized. :-)

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Comments

pd3ski_278514

Nice taco! Fish looks great ... nice to have fresh tortillas!

Jack_Mayer_85396

That piece of fish is absolutely gorgeous! Thanks for sharing your method!

tshewman

Yes, the layers adhered and there was and will be hollow pockets as that's what the beer and baking powder (if used-I did, I forgot to list it, my apologies) will do. Cold carbonated water can also do the same, but the alcohol in the vodka evaporates quickly.

adey73

And did the layers adhere to the fish?

On the chefsteps video with grant the end fried fish looked hollow to me, unlike battered fish that I am used to.

tshewman

3 layers (similar to the chefsteps fish and chips recipe), except I used egg whites, then into low gluten flour base (C4C) , Cayenne, onion powder, garlic powder, salt and pepper), last layer/dip (pastry flour, 400g beer, 250g vodka, 10g soda, siphoned into bowl). Cook ~2 minutes per side 385F initial temp one at a time.

tshewman

3 layers (similar to the chefsteps fish and chips recipe), except I use egg whites to coat the fish as the base (which has a similar gelling point as the MethF50), then into flour base (low gluten flour- C4C in this case, Cayenne, onion powder, garlic powder, salt and pepper), last layer/dip (pastry flour, 400g beer, 250g vodka, 10g soda, siphoned into bowl). Cook ~2 minutes per side 385F initial temp one at a time.

fisher23

Fish looks perfect, could you share your technique please?

adey73

where are the chips & peas?

...looks great to this Englishman... how you do the fish, rice flour or something more complex?