Halibut Fish Tacos With Guacamole Sauce Recipe

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Halibut fish tacos really go well when paired with a zesty guacamole sauce. Get a halibut fish tacos with guacamole sauce recipe with help from a restaurant owner and chef in this free video clip.

Part of the Video Series: Exotic Dishes
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Hi, I'm Chef Josh Hebert from Posh Restaurant, Scottsdale, Arizona. And we're filming today, from the Sub Zero Wolf Showroom in North Scottsdale. Today, we're going to show you on this segment, how to make crispy fish tacos with fresh guacamole, simple and easy to do at home. First, we're going to start off with fresh California rock cod. To that, we're going to have a little mixing bowl and in that mixing bowl, we're going to add one cup of flour, a little, teeny pinch of xanthan gum, this can be found in any health food store. As it's going to help you keep your fish and chips crispy. We have a little, teeny bit of baking soda, some salt, a little, fresh, local brew called Kilt Lifter. Now, we've got that mixed into kind of a form of thick paste here. The next step we're going to do, is we're going to take two egg whites and whisk them in to form stiff peaks. Once they form their peaks, we're going to mix that into our batter, and we're going to fold gently. That's going to make our batter nice and light, foamy, frothy, real crispy, clean. It's just going to have a nice, little amber beer taste from the Kilt Lifter. So, the next thing we're going to do, is we've got a little fryer oil here, this fryer oil is at 355. You want to be real careful any time you're frying at home. But take a couple of pieces of lightly salted fish, you can use haddock, if you come from the East coast, if you're a West coast person, you can use rock cod. We're going to dip those in a little, teeny bit of flour, shake off the excess and add a few pieces. We're going to make sure our batter gets nice and coated. And then, we're going to lay it gently into the oil, we're always going to lay away from us, so that we don't splash ourselves with hot oil, guys. Also make sure that you have an extra kind of cups of salt around, just in case, if you ever have an oil fire. We know, we don't throw water on that, we throw salt on that. So, now that we've got our fish nice and crispy, I'm sorry, nice and well coated. We're going to add to that, get crispy, it's going to take us about two and a half to three minutes, and we're going to flip about half way through. We have large, ripe avocados, almost the size of a softball. Cut it inside, make sure that it's nice and bright green. We have a little bit of fresh Serrano chili and then, we have red onions, cilantro and lime juice. This is going to be a real simple guacamole. So, we're going to take our red onions and add them to a mixing bowl. I'm going to go give it a big squeeze of lime juice, nice, ripe limes works best. This is going to do two thing,s it's going to keep your guacamole from turning brown, and it's going to give it a nice, bright acidity. I have about three tablespoons of cilantro, and I'm going to mine these chilies up real good. Now, depending upon how much you like, how much heat you like, you can use spicier chilies. But this is a simple, real quick, easy base for guacamole. I'm going to keep mine on the mild side, and just do about half a chili, total. Mince real lightly and add right to our bowl. Now, for the avocados, we're going to go ahead and quarter our avocados, peel that skin off. And just go ahead, give it a couple of large dices. No need to be precise, because we're actually just going to go mash these. So, you can use a potato masher, if you'd like. Go ahead and mash all your ingredients together, add a little bit more salt. Add some more lime juice, if you feel like it's not tart enough. And what you're going to wind up with, is a nice, finished guacamole here. Alright, the fish is frying up well, looks like it only needs about another thirty or forty five seconds. Starting to get golden brown. Now that our tortillas are ready to go, we're going to go ahead and spoon out a little bit of guacamole. You can serve this with radishes, anything with a nice, little crispy kind of, extra crunch and bite to it. Turn our fish one more time, then we're going to go ahead, using our strainer, allow it to drain just for a second, on the some paper towels, or a little kitchen towel there. Make sure we turn our heat off, so we don't burn the house down. And then, go ahead and sprinkle with a little salt, pat dry real with a towel. Go ahead and invite your friends over for a feast. And that's how to make great, crispy fish tacos with homemade guacamole. Cheers and enjoy.

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