shrimp crusted
fish tacos
Serves 4
- 1 pint canola or vegetable oil
- 5 ounces halibut, cod, or tilapia
- ¼ teaspoon salt
- ¼ cup rice flour
- ¼ cup all-purpose flour
- 2 tablespoons dried and ground shrimp
- ½ teaspoon garlic powder
- ¼ cup cold light beer
- Additional salt to taste
- 8 corn/flour tortillas (or just corn if preferred)
- Your favorite toppings
In saucepan with 1 inch headspace, preheat oil to 350 degrees F.
Cut the fish into ½-inch cubes, place in a bowl, and season with salt.
In another bowl, combine the rice flour, all-purpose flour, dried shrimp, and garlic powder. Measure 1 tablespoon of the mixture, then add it to the bowl of fish, tossing to coat.
Add the beer to the remainder of the batter, stirring fully to combine.
Dip the pieces of cubed fish into the batter, then slowly place them one by one into the frying oil. Do not overcrowd the pan, or the pieces will stick together. If the pieces sink to the bottom and stick, do not try to remove them; they will unstick on their own.
shrimp crusted fish tacos
Cook the fish for 3 to 4 minutes or until dark brown on the outside.
Remove cooked fish from oil and place on cooling rack, seasoning with additional salt if desired.
Assemble each taco by placing warm, crisp fish in a tortilla and add your desired taco toppings. Serve immediately.
Tip: Toast corn/flour tortillas over an open flame and heat slightly so they don’t crack when folded and eaten.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK WWW.PHOTORICALFOOD.COM
aguachile
Serves 4
- 12 fresh, large, uncooked shrimp
- ¼ medium onion, thinly slivered
- ¼ cup lime juice
- ¼ teaspoon salt
- ½ bunch cilantro, chopped
- 2 jalapeños, seeded
- ½ teaspoon salt
- ½ cup water
- ¼ cup oil
- 1 cup Persian cucumbers, cubed
- 1 medium avocado, cubed
Clean and prep the shrimp by removing the head, shell, tail, then devein. Slice each shrimp in half from top to bottom, along the back vein. Place the cleaned and sliced shrimp into a medium bowl, discarding the rest. Thinly sliver the onions, adding them to the bowl with the shrimp, followed by lime juice and salt, tossing to coat. Set aside to rest at least 10 minutes to chemically cook and cure.
In a blender, combine the cilantro, jalapeño, salt, water, and oil, blending until smooth.
aguachile
Cube the cucumbers and avocado, adding them to the bowl with the shrimp.
Pour the contents of the blender over the cucumbers and avocado, gently stirring to combine everything with the shrimp.
Serve right away, or if you prefer, chilled.
Tip: To reach the desired doneness, marinate the shrimp longer than 10 minutes. As the shrimp sets, it will continue cook in the liquid and lose its traditional sashimi taste and texture.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK WWW.PHOTORICALFOOD.COM
Deborah Farmer
