Popcorn Fish Taco with Mango Salsa

This is one of the best appetizers I have served, ever. The mango salsa takes it over the top. An amazing entree on a hot summer Saturday lunch. Or just as a dinner served with a side dish. The fish is super soft from that beer batter and seriously feels like a cloud in your mouth. Im usually super critical about my own food but those tacos checked off all my criteria. Seriously worth trying!

This recipe yields about 24 tacos. It is great when reheated (reheat only the popcorn fish, uncovered).

Popcorn fish:

• 1 cod filet, cut in about 1” pieces

• 1 cup+ 2 tbsp flour

• 2 tbsp corn starch

• 1 tsp baking powder

• 1/2 tsp salt

• 1 egg

• 1 cup beer

• Oil for frying

DIRECTIONS

1. Toss the fish in 2 tbsp of flour and mix.

2. In a separate bowl, mix everything else aside for the oil. Whisk well. Don’t worry if you still see some lumps.

3. Preheat your oil at 375 in a pot. There should be about 1.5 inch of oil. Very important that the temperature stays the same throughout the frying process so the fish cooks inside before browning too much or burning.

4. Dip each piece of fish in the beer batter, shake off excess and fry. Do not overcrowd your oil bath or else the fish will stick to one another. The pieces should be ready after about 4 minutes.

Mango salsa:

• 7 ataulfo mangoes

• 2 tbsp chopped cilantro

• 1/2 grape tomato, finely diced

• 1/2 red pepper, finely diced

• 2 garlic cloves, finely chopped

• 1/2 lemon juiced

• 1 tsp turmeric

• Salt and pepper, to taste

DIRECTIONS

Start by roughly pureeing your mango in a food processor. You still want some pieces but have the texture of a salsa. Add everything else in a mixing bowl and mix.

Other toppings:

• Broiled pineapple topped with chilli lime seasoning

• Red cabbage seasoned with mayo, lemon, salt and pepper

• Sliced jalapeños

Enjoy,

Guila