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Adding to my recent keep-it-local kick, I ordered ten pounds of fresh haddock from a local fisherman. Ten pounds is a lot of fish, I’ve found out. I vacuum sealed sixteen portions to freeze for future meals. Sixteen! Hardly a practice I’d undertake on our small boat for sure, but oh how delicious and what a treat for me to be able to dig into our freezer…sixteen times!
This recipe for fish tacos though is very do-able in any small galley. So grab your fishing pole. Galley Kat has a good one for you.
I rubbed the seasoning well over each piece then added the remaining spice to the beer batter because I hate wasting anything.
While the fish rested, I threw together the salad. It needs to sit for a while to absorb all of those lovely citrus flavours.
Now that you have all of the basics beside you, it’s time to batter up and fry yourself some fish. Not being a big fan of deep frying, I used just enough oil to cover the bottom of my pan and then let the fish rest a bit on paper towel before assembling.
Look at all that deliciousness! Crispy taco shells. Juicy perfectly done fish. Crunchy citrus slaw…
…but I honestly think the spicy garlicy sauce was the star performer.
To die for fresh fish, crispy slaw and the most awesome garlicy sauce for drizzling.
Let’s start with the fish. Combine salt, pepper, cumin and cayenne in a small dish. Lay out the fish and rub both sides with the spice mixture. Set aside while you make the beer batter.
Combine beer and flour and any extra reserved fish spice, stirring with a fork until well combined.
Combine ingredients for garlic sauce.
Combine ingredients for slaw dressing and toss well with the cabbage.
Heat oil in your fry pan until shimmering. Dip each piece of fish in the batter coating well. Place each piece carefully making sure not to crowd. You may have to cook in batches. Turn when browned on one side and turn to complete cooking. Place cooked pieces on layers of paper towel to absorb oil.
To assemble place a piece of fish in each warmed taco shell. Top with cabbage slaw and drizzle generously with garlic sauce.
Since it’s just the two of us, I divided the meal in half (3 tacos each per meal). I made up the beer batter but decanted half into a container so as not to contaminate it with fish juices and saved it for another day. The slaw and the garlic sauce improve with age and will keep 3-4 days refrigerated.
Inspiration thanks to the Cozy Apron
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