What You Will Need
Fried Fish Tacos
Chef Jose Garces uses rice flour and vodka to produce shatteringly crisp fish bites that he then stuffs into warm tortillas and tops with cool, crunchy slaw.
Yield: makes 10 tacos
Time: 24 hours
- 2 cups apple cider vinegar
- 1⁄4 cup granulated sugar
- 2 tbsp. kosher salt, plus more to taste
- 1⁄2 head red cabbage, shredded
- 1⁄2 cup mayonnaise
- 2 tbsp. minced capers
- 2 tbsp. minced parsley
- 2 tsp. fresh lime juice
- 1 canned chipotle chile in adobo, with sauce
- 1 1⁄2 cups rice flour
- 1 1⁄2 tbsp. vodka
- 1⁄2 cup plus 2 tbsp. all-purpose flour
- 1 tsp. agave nectar
- 1⁄4 tsp. baking soda
- Canola oil, for frying
- Kosher salt, to taste
- 8 oz. mahi mahi, cut into 10 1" x 2" pieces
- 10 flour tortillas or corn tortillas
- 1 avocado, pitted and thinly sliced
- Toss vinegar, sugar, salt, and cabbage in a bowl; cover and refrigerate at least 1 day.
- Combine mayonnaise, capers, parsley, lime juice, and chipotle chile in a blender and purée until smooth. Refrigerate remoulade until ready to use.
- Whisk 1 cup rice flour, the vodka, 2 tbsp. all-purpose flour, agave, baking soda, salt, and 3⁄4 cup water in a large bowl until smooth; refrigerate until ready to use. Combine remaining flours and salt to taste in a separate bowl; set aside.
- Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Toss fish in dry batter, then wet. Working in batches, fry fish until golden and crispy, 2 minutes. Transfer to paper towels to drain and season with salt. Serve fish on tortillas with cabbage slaw, remoulade, and avocado.