Fish Tacos with buttered corn and Sriracha Mayo
DESCRIPTION
Fish taco with mango salsa, buttered corn, feta cheese and sriracha mayo! It got a few steps so it takes some time, but it's not complicated.
If you don't want to make your own mayo use American mayo, e.g. Hellmans, it got a lot more neutral flavor than Swedish mayo, which makes it great for carrying other flavors like sriracha in this case.
INGREDIENTS (4-6 Portions)
Fish
600 g white fish fillet, e.g. cod loin
0.5 dl granulated sugar
0.5 dl salt
2-3 eggs
1 cup wheat flour
200 g Panko bread crumbs
1 litre deep frying oil, e.g. canola or rapeseed oil
Home-whipped mayonnaise
1 whole egg
1 tbsp white wine vinegar
1 tsp Dijon mustard
0.5 tsp freshly squeezed lemon juice
1 tbsp high quality olive oil (for flavor)
3 dl peanut oil/neutral cooking oil
Tortilla, tangy cabbage, pickled carrots, buttered corn, mango salsa, deep fried Panko breaded cod, pickled red onion, feta cheese and Sriracha Mayo - lots of stuff that comes together into one delicious roll of goodness!
Sriracha mayonnaise
1-2 dl home-whipped mayonnaise (see above), or 1-2 dl American mayonnaise, e.g. Hellmans
1-2 tsp sriracha
Mango salsa
2-300 g peeled mango
1-2 limes
A big bunch of coriander
0.5 Habanero or red chili
0.5 tsp of salt
Pickled red onion and carrots
2 dl vinegar (6% acidity)
0.5 dl sugar
1 tsp salt
2 red onions
2 carrots
Buttered corn
200 g corn
A big nub of butter
Salt
Other
12-18 tortillas
1 pot fresh coriander
200 g red cabbage/cabbage
1-2 tablespoons white wine vinegar
Lots of coriander
150 g feta cheese
Salt, pepper
INSTRUCTIONS
1. Start with quick-curing the fish: Mix 0.5 dl salt with 0.5 dl of sugar. Pat the fish fillets dry and sprinkle the fillets with the mixture, it should almost cover them. Put on a plate, set in the fridge and set a timer on 20 minutes. After that, take out the fish, rinse it under running cold water and pat dry.
2. Mango salsa: mix finely chopped red onion and juice from 1-2 limes. Leave 10-15 minutes. This pickles the onion a bit. Finely chop mango, chili and coriander. Mix with the onion and season with salt. Taste if it's a good balance between acid, salty and sweetness and adjust with more lime or salt if necessary.
3. Tangy cabbage: Shred the cabbage with a mandolin or a sharp knife into thin strips. Sprinkle with salt and some white wine vinegar, toss and set aside for a few minutes.
4. Mayonnaise: pour the egg all ingredients in a high mixing bowl. Put in a handheld mixer in the bottom, turn it on and slowly lift it so everything comes together. Lift it up and down a few times to make sure everything is evenly mixed. Taste so it's a good balance between acidity and saltiness. If necessary, add a little more vinegar or salt.
5. Sriracha mayo: mix 1-2 cups of mayo with 1-2 tsp sriracha. Taste if it's the right heat, otherwise add more sriracha.
6. Pickled onion and carrot: combine vinegar, salt and sugar. Whisk until the sugar dissolves.
7 Thinly slice red onion and put in a bowl. Cut carrot julienne (thin strips) and put in another bowl. Add the pickling juice and let sit for as much time as you have available, preferably overnight.
8. Buttered corn: heat up a pot on medium to high heat. Add the corn and season with salt then fry until all liquid has evaporated. The sound should go from "ffff" to "sss", then you’re done. Add the butter and stir until it has melted.
9. Deep fry fish: Wipe the fish fillets thoroughly with paper towels. Divide them into large enough pieces to fit in a tortilla.
10. Pour 1 cup of flour on a plate, 2-3 beaten eggs on another and Panko bread bread crumbs on the third. Season all three with salt and pepper.
11. Dip the fish fillets in flour, eggs and then Panko. Repeat with another turn in egg and Panko for extra good crust (tip: use a hand for the dry ingredients and one for the egg when you bread the fish, then you don't have to get sticky)
12. Heat the oil to 180 degrees (use a thermometer. If you don't own one, buy one, it's really handy. If you don't want to be handy, add a piece of potato or bread to the oil. When it bubbles and sizzles the temperature is probably high enough).
13. Put down a couple of fish fillets at a time so the oil doesn't drop too much in temperature (if you do the fish will boil instead of deep fry). Keep track so the temperature is 160-180 degrees throughout the frying.
14. Pick up the fish fillets when they have a nice, golden brown and crispy surface. Put up on paper towels and let drain. If you're not serving it right away, keep them hot in a 80 degree oven.
15. Serving: heat up the tortilla bread. Put on cabbage, mango salsa and then fish. Drizzle over Sriracha mayo and sprinkle with feta cheese and fresh coriander!
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