From CML’s Kitchen Recipes & Photography by Meagan Murphy Goheen
BEER BATTER FISH TACOS WITH ASIAN SLAW Servings-4-6
INGREDIENTS 1 pound fresh flounder, cut into 1-inch pieces 8 corn or flour tortillas Vegetable oil for frying
Quick pickled radishes 1 bunch round radishes, thinly-sliced ¾ cup water ¾ cup apple cider vinegar 2 tsp salt 3 TBSP honey 2 whole cloves of garlic, peeled
Coleslaw *Can substitute pre-packaged slaw for shredded cabbage and carrots 2 TBSP avocado oil 1 TBSP rice vinegar 1 TBSP soy sauce/or coconut aminos 1 TBSP lime juice ½ TBSP honey ½ tsp Sriracha 1 clove of garlic, minced ¼ tsp ground ginger 1 ½ cups shredded napa cabbage 1 ½ cups shredded red cabbage ¼ cup shredded carrots 1/3 cup cilantro 2 scallions, chopped 1/4 cup almond silvers 1 TBSP sesame seeds
126 — Spring 2021 CAROLINA MOUNTAIN LIFE
Beer batter
Coleslaw
½ cup all-purpose flour ¼ cup cornstarch 1 tsp salt 1 cup cold beer
Whisk together avocado oil, rice vinegar, soy sauce, lime juice, honey, Sriracha, garlic, and ginger in a medium sized bowl. To the same bowl, toss in cabbage, carrots, cilantro, and scallions. Place almond silvers and sesame seeds in a dry pan and toast over medium heat until golden brown, about 5 minutes. Add to slaw mix.
Taco sauce ¼ mayonnaise 1/3 cup plain Greek yogurt (can substitute sour cream) 1 tsp garlic powder 1 tsp sriracha 1 TBSP Gochujang paste
Taco sauce Mix together ingredients and set aside.
DIRECTIONS
Beer batter
Quick pickled radishes
Whisk together flour, corn starch, and salt. Stir in cold beer and mix until no lumps remain. Coat each piece of fish with the batter.
Prepare the night before for best results, but can be served after an hour of pickling. Prepare radishes by slicing off the tops and bottoms. Next, use a mandolin or sharp chef’s knife to slice the radishes as thin as possible. In a small saucepan, heat all ingredients—except the radishes and garlic—until boiling. Pack clean canning jars with thinly sliced radishes and garlic. Carefully pour the hot liquid over the radish slices until fully covered and let cool to room temperature. Use after an hour or cover and store in the fridge for up to 4 weeks.
Frying Heat oil to 325-350 degrees F (Mediumhigh heat) Working in batches, slowly place flounder in the oil as to be careful for splattering oil. Cook until the coating is golden, about 5 minutes. Sprinkle immediately with a pinch of salt. Repeat with remaining fish.
Assembly Place flounder on each tortilla, warmed. Top with slaw, drizzle with taco sauce, and top with pickled radishes.
