Jerk Fish Tacos

with Ethical Table Food Co. Caribbean Jerk

Fish Batter

1 Cup “00” Flour

1 Tbsp Ethical Table Caribbean Jerk

180ml Tonic Water

2 Cups Avocado Oil For Frying (substitute for grapeseed oil)

Mango Salsa

1 Mango

Fresh Cilantro

1/4 Lime

Pickled Onions

1 Red Onion

1 Cup Apple Cider Vinegar

1 Cup Filtered Water

1.5 Tsp Sugar

1 Tsp Sea Salt

10 Whole Peppercorns

1/2 Tsp Chilli Flakes

Roasted Pepper Aioli

1 red pepper

3/4 Cup Mayo

1/2 Lime

Other Ingredients 

Fresh Halibut or any other white

8 Taco Shells

Start by pickling onions; this can also be done ahead of time. Bring vinegar and water to a bowl while slicing red onion. Place red onion in a small mason jar, then add sugar, salt, peppercorns, chilli flakes and hot liquid. Cover the mason jar tightly and give a quick shake to mix the ingredients. Set aside at room temperate; once cooled, store it in the fridge for up to a few weeks if opened.

Roast red pepper whole in oven with broiler on high, rotating once charred. You can char peppers on a BBQ as well. Place in a tightly covered bowl, allowing the pepper to finish cooking. Optional - using a smoking gun to smoke pepper in a sealed bowl or container. Once the pepper has cooled, add in a blender along with mayo and lime juice and blend until smooth.

Next, dice your mango into small cubes, finely dice a few tablespoons of fresh cilantro, add to diced mango and squeeze a quarter of a lime. Cover and set in the fridge.

Remove skin from halibut, slice into half-inch slices, and rest in the fridge on a plate. Gently pat dry before adding to batter.

Add frying oil to the pot, and heat approx 350 - 375F.

Combine “00” flour and Caribbean Jerk in a bowl and dry whisk well. Add tonic water while whisking until you reach a smooth consistency. Place a few pieces of fish in batter at a time.

With hot oil, start by slowly adding a couple of pieces at a time with a fork or metal tweezers so the battered halibut does not stick to the bottom of the pot. Fry until they reach a golden brown and crispy consistency. Rest on the wire rack for 2 mins to allow any oil to drip off.

Warm taco shells on the cast iron pan, setting on a plate, add aioli, crispy halibut, mango salsa, pickled onions, squeeze lime and enjoy!

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