TEMPURA (BEER BATTER) FISH TACOS WITH MANGO-JALAPEÑO SALSA

by Chef Scotty


RISE & SHINE  KAUT43  OKC

4.29.16

 

Ingredients: 

3/4 cup AP flour

2 teaspoons baking powder

3 tablespoons In The Kitchen With Scotty “Soul-Licious” Soul Food Seasoning

8 ounces ice cold beer ( remaining 4 ounces to the chef)

Grapeseed Oil for frying

1 pound firm white fish (cod, grouper, sea bass) cut in to 1” strips

8 corn tortillas warmed through 

2 cups shredded napa cabbage

 

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty

Make: 

 

  1. In a heavy bottom pot or fryer, begin pre heating the grapeseed oil to 350 degrees.
  2. In a mixing bowl combine the flour, Soul-Licious Seasoning, and baking powder. Slowly pour in the cold beer and whisk until smooth and bubbly
  3. Dip the 1 inch pieces of white fish into the batter, and gently lay into the hot oil. Fry until golden brown and remove to a paper towel to drain off the excess oil. 
  4. Warm your corn tortillas according to package directions. I find it easier to layer two per taco (helps with stability because we are going to load these babies up!). Lay out the tortillas out flat.
  5. Add a bit of the shredded napa cabbage. Squeeze from a squeeze bottle or spoon out the Little Bit More Crema on top. 
  6. Add a few pieces of the tempura beer batter fish. Spoon out (as much as you like) of the Mango Jalapeño Salsa on top and OPEN WIDE! 

 

 

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty

 

Mango Jalapeño Salsa

2 whole jalapeño peppers, seeded and diced  

2 tablespoons chopped cilantro 

2 mangos, peeled pitted and diced 

1 lime juiced

1/4 cup diced red onion 

pinch of In The Kitchen With Scotty “Cook’s Line” Seasoning

 

Mix the chopped jalapeño, diced mangos, diced red onion, chopped cilantro, lime juice, and toss. Season to taste with Cook’s Line Seasoning and keep chilled. Let flavors blend and juice extract to complete this delicious topping. 

 

 

Little Bit More Crema

 

1 cup Crema Mexicana or Mexican Sour Cream (may substitute regular sour cream)

1 tablespoon In The Kitchen With Scotty “Little Bit More” Blackening Spice

dash or two of hot sauce 

 

Mix it all up, and let the flavors develop. Refrigerate covered