This recipe combines a couple of our signature marinades and sauces into a great, tasty handheld for any occasion.
What you need
- 4 Fillets of seafood, Mahi Mahi, cod, halibut or any firm white fish
- 1 Preparation of our Sriracha Aioli (see link below)
- 1 Preparation of our Mango salsa (see link below)
- 1 Preparation of our buttermilk marinade (see link below)
- 8 Corn or flour tortillas, small (or taco shells, store bought)
- 1 - 1-1/2 cups of canola oil for cooking
- 1 Tbs Butter for tortillas
For the coatings
- 1 cup flour
- 1/2 teaspoon seasoned salt
- 1 teaspoon garlic powder
Instructions
Prep
- Prepare the salsa and the aioli per the instructions in their recipes.
- Prepare the buttermilk marinade and marinade the fish for 30 minutes.
For the fish:
- After the fish has had time to marinade, heat oil in a 5 quart high temperature deep sided pot. Use a suitable thermometer to reach and hold a temperature of 350°
- Whisk the ingredients for the fish coating into a bowl. Dredge each piece into the flour, coating thoroughly, and lay out separately on a platter.
- After all the fillets have been coated, using heat safe tongs, slowly lower a fillet into the hot oil and cook separately for 6-8 minutes each. Turn occasionally. The fish is close to being done when the oil slows bubbling dramatically and the fillets float.
- Repeat with each fillet.
- As you remove each piece, place on top of a paper towel to drain. Finish each piece until all are done.
For the tortillas
- Heat an iron skillet to "cook" the tortillas in. The best way is to heat any corn tortillas dry but to add a small amount of butter when heating flour tortillas. Your flour tortillas will toast a little when heated with the butter.
- Once you’re ready, place your tortillas on the skillet and allow them to heat for about 30 seconds on each side. You will start to see the tortillas bubble up indicating they are ready to serve.
To Serve:
- Split each fillet down the middle, lengthwise, and place a nice long piece in each tortilla.
- Dress the fish with the aioli and then smother it in the salsa.
- Place a small sprinkle of chopped fresh cilantro on top for garnish and serve.
Notes:
- You can change up the ingredients in the mango salsa to suit by adding sweet corn (grilled kernels are great), removing and adding different peppers, any thing that would add or enhance the tropical flavor pallet.
- It's advisable not to change the marinade or the aioli as they suit each other very nicely in the recipe with a good balance of heat as a foil for the sweet salsa.