Ingredients
Gluten-Free Fried Fish
- 1½ lbs firm white fish fillet, such as cod, or tilapia
- 3-4 cups vegetable oil, for frying
- 2 cups white rice flour, plus ½ cup for dredging the fish
- 2 tsp salt
- 2 tsp paprika
- 1 tsp garlic powder
- ½ tsp baking soda
- 2 large egg yolks
- 1½ cups cold water
Chipotle Baja Cream
- ½ cup sour cream
- ½ cup mayonnaise
- 1½ tsp fresh lime juice
- 1 tbsp chipolte pepper in adobo, chopped
- ½ tsp chopped garlic clove
- ¼ tsp salt
Orange Slaw
- 4 cups shredded or thinly shaved green cabbage.
- Zest from 1 orange
- 6 tbsp fresh orange juice, from 1-2 oranges
- 1½ tbsp vegetable oil
- fresh lime juice
- 1 tbsp extra virgin olive oil
- 1 tsp honey
- ¼ tsp salt
For Serving
- 10-12 corn tortillas
- 5 small radishes, halved and thinly sliced
- Coriander, lime and orange wedges
INSTRUCTIONS
-
Mix all the ingredients for the chipotle baja cream in a food processor. Transfer to a bowl.
-
Toss all the ingredients together for the slaw in a bowl and chill until ready to serve.
-
Cut the fish into strips about 3-4 inches long by 1 inch wide. Put ½ cup of rice flour on a plate and dredge the each piece of fish in the flour.
-
Set aside while you prepare the batter.
-
Heat the oil in a large pot until it reaches 350°F. Adjust the heat to keep the oil at 350°F
-
Whisk together the rice flour, salt, paprika, garlic powder, and baking soda in a large mixing bowl. In a small mixing bowl or measuring cup, whisk together egg yolk and water until smooth and fizzy. Pour the egg and water into the flour and mix gently with a fork until just combined.
-
Drop the fish in the oil (being careful not to burn yourself) and fry for 2-3 minutes, turning gently with a spoon until crispy and golden.
-
Warm each tortilla in a dry pan until just pliable, about one minute on each side.
-
Fill the tacos! Place a piece or two of fish in each tortilla. Top with a drizzle of chipotle baja cream, a small handful of orange cabbage slaw, and radishes. Garnish with coriander.