Jose Garces’ Fish Tacos
Chef Jose Garces uses a batter of rice flour and vodka to produce shatteringly crisp fish bites that he then stuffs into warm tortillas and tops with cool, crunchy slaw.
Featured in: How to Batter Fish for Fish Tacos
What You Will Need
- 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.