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.

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

Ingredients

  • 2 cups apple cider vinegar
  • 14 cup granulated sugar
  • 2 tbsp. kosher salt, plus more to taste
  • 12 head red cabbage, shredded
  • 12 cup mayonnaise
  • 2 tbsp. minced capers
  • 2 tbsp. minced parsley
  • 2 tsp. fresh lime juice
  • 1 canned chipotle chile in adobo, with sauce
  • 1 12 cups rice flour
  • 1 12 tbsp. vodka
  • 12 cup plus 2 tbsp. all-purpose flour
  • 1 tsp. agave nectar
  • 14 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

Instructions

  1. Toss vinegar, sugar, salt, and cabbage in a bowl; cover and refrigerate at least 1 day.
  2. Combine mayonnaise, capers, parsley, lime juice, and chipotle chile in a blender and purée until smooth. Refrigerate remoulade until ready to use.
  3. Whisk 1 cup rice flour, the vodka, 2 tbsp. all-purpose flour, agave, baking soda, salt, and 34 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.
  4. 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.
Jose Garces' Fish Tacos

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.Matt Taylor-Gross