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Cheryl’s Recipe Corner
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Baja Fish Taco Sauce
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1 cup mayo
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1/2 cup sour cream
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5 cloves garlic
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1 tablespoon lime juice
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1/4 teaspoon cayenne pepper
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1/4 teaspoon (slightly heaping) salt
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Citrus Slaw
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1/4 cup fresh-squeezed orange juice
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1 tablespoon lime juice
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Pinch salt
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Pinch black pepper
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1 teaspoon agave or honey
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1/4 cup olive or avocado oil
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4 cups thinly shredded green cabbage
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2 cups thinly shredded red cabbage
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1/4 cup cilantro leaves, roughly chopped
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Fish Tacos
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1 1/4 pound cod, cut into short strips or bite-size chunks
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Salt
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Black pepper
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Pinch cayenne pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon granulated garlic
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1 1/2 cups all-purpose flour
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1 (12 ounce) bottle/can of beer
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Vegetable oil, for frying (about 3 cups)
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Corn or flour tortillas, warm (about 24 tortillas so you can double up on each taco) - use “Fajita Size” if you’re using Flour tortillas
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Cilantro leaves, lime, sliced radishes, for garnish
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Shredded Cheese (Mexican Blend or Cheddar, optional)
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Preparation
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Prepare your spicy garlic-lime mayo by placing all ingredients into a food processor and processing until smooth and combined; pour into a bowl, or into a squeeze bottle, ideally.
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Prepare your citrus slaw by whisking together the orange zest, orange juice, lime juice, pinch of salt and pepper, agave or honey, and oil until well-combined (you can also shake these vigorously in a small mason jar for convenience), and set aside for a moment; add both of your shredded cabbages and the cilantro into a medium-size bowl, and toss the dressing you just made with the cabbage/cilantro; keep cold.
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To prepare you fish tacos, add your cod pieces to a bowl and season with a couple of pinches of salt and pepper, plus the cayenne, cumin, coriander and garlic powder; allow them to marinate for a few minutes while you get your oil ready and prepare to fry.
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Prepare a baking sheet with foil and a place a wire rack over top (if you have one) to hold the cod once it’s been fried; next, add enough oil to a deep pan or a medium-size pot so that the fish can be submerged when you fry it (about 3 cups), and bring it to 365°.
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While your oil heats, whisk together the flour with a couple of pinches of salt and pepper, and slowly pour in the beer and whisk just until smooth; once the oil is hot, dip the pieces of cod into the batter and fry in batches (it took 3 batches for me) for a 3-4 minutes or until golden-brown.
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To assemble, add a couple of pieces of the fried cod to the bottom of a couple of corn tortillas, top with a generous amount of the slaw, add in some radishes (if using), drizzle the spicy garlic-lime sauce liberally over top, and finish with some cheese, extra cilantro and a squeeze of lime.
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Russ’s Drink Corner
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Aberfeldy 12
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ABV: 40% (80 Proof)
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Region: Highland
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Color: Gold, light caramel-y yellow
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Nose: Light undefinable spice, honey, toffee, unbaked bread, pear, pineapple, green apple, cereal grain
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Taste: Dry grain, sweet spice (indistinct), apple, honey, dry toast, aftertaste of almond roca
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Price: $38 (750ml)
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Rating: 85
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Bill’s Whatever Corner
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New Age White
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9% ABV
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Blend: 90% Torrontes, 10% Sauvignon Blanc
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Acidity leads to soft, semi-sweet and slightly effervescent flavors and mouth feel. It is an extremely refreshing, vivacious and sensual wine.
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Should be served well-chilled as an aperitif or dessert. Also tastes great with spicy Thai, Indian, Chinese or Japanese cuisine.
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