Crispy Fish Tacos with Chipolte Slaw, Guacamole and Pickled Radishes

The electrician came today!!  Woo hoo! Dance of joy!  Our dishwasher is officially hooked up!  Although the majority of our kitchen has been done for the past week we were still waiting on an electrician to come in to hook up a few things (most importantly the dishwasher) – geesh I forgot how much work it was to wash all those dishes each day!

I also had a cool delivery from my favorite spice company Silk Road Spices I ordered a new spice that is supposed to be ‘all the rage’ right now – called Fennel Pollen..I’ll let you know how I make out with that – it does smell divine!

But most importantly I was excited to use my Pickled Radishes that I made the other day for some kick butt Fish Tacos tonight.

Fish Tacos are probably one of my favourite meals.  We probably serve them up around here at least once a month if not more.  Sometimes we serve the fish up grilled – but there are sometimes where we crave that crunch of a fried piece of fish.

My boys were asking me to make the fried kind tonight as it is one of their favorite meals.  They prefer their fish without the taco – on it’s own when I fry them this way (fish and chips and vinegar for them – tacos with all the fixings for Alex and I)

The recipe I use for the batter when I fry the fish is a family favourite – here is a link to the recipe we often use for the batter – as well there is a kick butt creamy dressing on there which we make sometimes as well Favorite Fish Taco Batter

First I made up the condiments.

Chipolte Slaw:  I chopped up about 1/4 head of green cabbage and red cabbage into thin strips and place into a large bowl.  In a small bowl mix together some mayo and about 1 tbsp of chipolte in adobe.  Stir up and toss with the slaw.  Then squeeze a bit of fresh lime juice in there as well and stir it up.

Guacamole:  Place two smashed avocadoes, the juice of 1 lime, 1 clove garlic minced, a little bit of finely diced white onion, 1/2 small jalepeno chopped fine, a few chopped tomatoes (seeded) a little pinch of salt and if you like a bit of fresh cilantro (we didn’t have cilantro tonight so we did without)

Other condiments we used tonight:

 – Salsa
 – Hot Sauce
 – Pickle Radishes
 – Grated Montery Jack Cheese

For the fish – any white fish will do usually.  Tonight we used Sole Fillets.

To Fry up your fish.  Mix up your batter ingredients and make sure that your fish is nice and dry (I pat mine with a paper towel.  Place in batter and then fry in your oil until Golden Brown.  Remove – place on a plate with a paper towel on it to drain the excess oil (I like to sprinkle a little fresh lemon or lime juice on mine as they come out of the oil).

For the Oil – I heat mine up in a large pot on about Medium – Medium/High Heat.  You can tell your oil is ready to place your fish in by placing the back end of a wooden spoon in – if little bubbles come to the surface around the spoon when you do this – the oil is ready to roll.

Serve the fish up in some small whole grain tortillas and top with your favorite toppings and enjoy!


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