Southern Style Fish Tacos w/ Hawaiian Slaw
For the Hawaiian Slaw:
- 118 ml (½ cup) fresh pineapple juice
- 30 ml (2 tablespoons) fresh lime juice and zest
- 30 ml (2 tablespoons) alfalfa honey or other honey, or to taste
- 5 ml (1 teaspoon) dried cilantro or 15 ml (1 tablespoon) chopped fresh cilantro
- 2.5 ml (½ teaspoon) onion powder
- 2.5 ml (½ teaspoon) garlic powder
- .3 ml (⅛ teaspoon) ginger powder
- Pinch of cayenne pepper
- 5 ml (1 teaspoon) black sesame seeds, preferably toasted
- Salt* and pepper, as needed
- 2 cups shaved green cabbage
- 118 ml (½ cup) shaved red cabbage
- Half a medium carrot, grated
For the fish:
- Oil for frying
- 1 large egg
- 237 ml (1 cup) whole buttermilk
- Salt and pepper, as needed
- Seafood seasoning of your choice, optional
- .9 kg (2 pounds) whiting fillets, pin bones removed
- Seasoned flour, as needed
- Flour tortillas, as needed
*I use fine grain Himalayan pink salt
- For the slaw: In a medium bowl, combine the pineapple juice, lime juice and zest, honey, cilantro, onion powder, garlic powder, ginger, cayenne, and black sesame seeds. Whisk well, and season with salt and pepper to taste. Place cabbage and grated carrot on top of slaw dressing in the bowl. Cover and refrigerate until needed; toss well before serving. Makes about ten 59 ml (1/4 cup) servings.
2. For the fish: In a fish fryer, heat oil to 177°C (350*F). While the oil is heating, beat egg into buttermilk with salt and pepper to taste and a scant amount of seafood seasoning, if using.
3. Place fillets in a large resealable bag or shallow dish and pour buttermilk mixture over top. Refrigerate the fillets for 15 minutes or up to 30 minutes.
4. When oil is ready, remove fillets one at a time from marinade and allow to drain for several
seconds before lightly dredging in seasoned flour. Remove promptly, shaking off excess and
carefully place in oil. Fry until golden and floating, about 3-4 minutes, and place on paper towels.
5. To assemble tacos, place a hot fillet on a flour tortilla, top with slaw, and serve.