Gluten Free "Beer" Battered Fish Tacos

Recipe by Adam Dorris

Serves: 12 tacos or 4 servings

GF “Beer” Batter

1 cup Gluten Free AP flour

1 cup cornstarch

1 t. baking powder

1/2 t.baking soda

1 t. coconut sugar

1 t. cayenne

1 t. paprika

1 t. garlic powder

1 t. onion powder

1 t. black pepper

1 T. kosher salt

8 oz Topo Chico Mineral Water (can sub club soda or seltzer water)

8 oz 2 Towns “Cosmic Crisp” Cider

Fish Marinade

3 oz lime juice

1 oz GF Soy Sauce

1 oz Seasoned Rice Wine Vinegar

1 t. grated ginger

1.5 lb Pacific Snapper or Ling Cod

Pre Breading

1 cup rice flour

1 cup oat flour

Finishing Ingredients

12 corn or cassava flour tortillas, equally toasted on both sides

4 red radish, diced small

3 Roma tomatoes, seeded and diced small

1/2 jalapeno, seeded and minced

1/2 English cucumber, diced small

1 bunch cilantro, fine chopped

1 T. lime juice

1 t. lemon juice

1/2 t. salt and pepper

3 cup shredded cabbage or lettuce

Sour cream

Salsa or hot sauce

ASSEMBLY:

For batter, mix all ingredients together in large mixing bowl. Hold cold in refrigerator until ready to use or place over additional bowl of ice.

Cut snapper or cod into strips roughly 1/3” x 2”. Marinate for at least 1 hour in prepared marinade.

Toss fish in pre breading to coat and dip in prepared batter and then directly in fryer or pot of 375 F oil (vegetable, canola, sunflower or peanut oil).

Combine radish, tomato, jalapeno, cucumber, cilantro, lime and lemon juices, in small bowl. Mix and season with salt and pepper. Spoon 1 t. of sour cream on prepared tortilla. Place two pieces of prepared fish on sour cream. Garnish with 2 T. of shredded cabbage/lettuce, 1 T. of prepared tomato cucumber pico, and favorite salsa.

Enjoy!

Quintessential British Fried Cod Fillets

Submitted by Newman’s Customer - Wiliam Mollet

Freshly ground black pepper, to taste
6 (6-ounce) Pacific cod fillets, skinned
1 1/3 cup grape seed oil, plus more as needed, for frying

In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, garlic powder, onion powder, and paprika. Set aside. In a separate bowl beat together the milk and eggs. Add the beer and stir to combine. Slowly add the flour mixture to the egg mixture, stirring until blended. Season the cod fillets with salt and pepper.

Heat the oil in a small frying or sauté pan over high heat. You should have between ¼” - ½” inch of oil in your pan. When the oil starts to shimmer, it's time to fry the fish. Dip a seasoned cod fillet into the beer batter, Coating it completely. Using tongs, gently lower the fish into the hot oil. Fry on one side until golden, 3 to 4 minutes. Flip the fillet over and cook on the other side until golden and crispy, 3 to 4 minutes. Remove the cod from the pan, place it on a stack of clean paper towels, and cover. Repeat with the remaining fillets. adding more oil as needed. Serve immediately.

Notes:
Fish and chips are the quintessential British meal, one that this Anglophile invariably orders at least once during any U.K. journey. Oddly enough, one of my best fish 'n' chips feasts happened not in Great Britain but in the Republic of Ireland, at Dublin's luxurious Fitz William Hotel. So delicious was the crisp crust that enveloped the perfectly fried fillet of cod that I requested, and later adapted, the Fitz William’s recipe. The following is my take on this timeless dish. In Great Britain fish 'n' chips frequently appear with a side of mushy peas. With this in mind I serve beer battered cod alongside Sweet Peas and Parsnip Chips.

Seafood "Who Needs Rice" Jambalaya

With Permission from Everyday Paleo, by Sarah Fragoso

Don't let a Paleo recipe scare you off - this is an exceptional soup! The coconut oil gives the broth a delicious flavor.  This will become your go-to meal.  For variety, change it up with different veggies or seafood.

Prep time:  35 minutes;  Cook time:  15-20 minutes

1 lb. wild Alaskan cod fillets (or other wild-caught fish of your choice)
1 lb. medium shrimp, tails and shells removed and deveined
1/4  cup coconut oil (or grass fed ghee)
4-5  carrots, peeled and cut into matchstick pieces
2   red bell peppers, thinly sliced
4   cloves garlic, minced
1   leek, diced
Sea salt to taste
1   Tbsp. chili powder
1/2  tsp. paprika
1/2  tsp. black pepper
4 cups chicken broth
Hot sauce to taste (optional)

Make sure the fish and shrimp are thawed and drained.  Pat the fish and shrimp dry with a paper towel;  it will have a better texture after cooking if you do this. Cut the fish into bite-size pieces. Set aside with shrimp.

Melt the coconut oil (or ghee)  in a large soup pot and sauté the carrots for about 4 minutes, stirring occasionally.  Add the bell peppers, leeks, and garlic, and cook for another 3-4 minutes.  Add all the spices and the chicken broth and bring to a boil, stirring occasionally.  Add in the fish and shrimp and simmer until the fish begins to flake and the shrimp turn pink and float.

Add the hot sauce (optional) and stir. Taste and add more seasoning or hot sauce if desired.

Serve in bowls immediately. Serves: 4-6.

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Fish Tacos

Serving size 2-3 tacos, serves 4

1  ½ pound grilled or fried fish filets cooked and cut lengthwise 
1 doz large corn or flour tortillas

Sour Cream Sauce
1 cup sour cream or plain yogurt, We like “Nancy’s.”
1 cup mayonnaise
1 Tbl cumin
2 Tbl water, approx. 
Juice from 4 limes
Mix and refrigerate while preparing fish tacos

Cabbage Mix
1 head green cabbage finely chopped
5 radishes, thinly sliced
1/2 red onion, finely chopped
1/2 bunch cilantro, approx.
Juice of 2 limes
Toss together 

Garnish 
Pickled jalapeño pepper, “nacho style”
Slices of fresh limes
Salsa to taste

Preparation: 
Spread cabbage mixture generously on warm tortillas, layer fish, drizzle with Sour Cream Sauce and Salsa to taste, garnish with jalapeños, squeeze lime juice on top, fold in half and serve.

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Print for 4 x 6 recipe 

And another Fish Taco recipe

Great, light change from traditional tacos and even easier to make. 
Halibut or snapper
Shredded cabbage
Lime juice, 1-2 limes
Spices: cilantro, cumin, cayenne to taste
Special sauce*
Salsa: we are lucky to have such a variety of fresh, locally made salsas to try
Tortillas: corn or flour, 6 inch to 12 inch depending on how much filling you desire
Options: sour cream, tomatoes, avocados, green onions, shredded cheese, spices

Start with fresh halibut or snapper sautéed in a skillet with salsa and a little cilantro and lime juice to add flavor with less fat. The fish will break into bite size pieces but that makes it easier to fit in the tortillas. If you want larger pieces of fish, you can lightly bread the fish and fry which will help keep the fish together.

Both flour and corn tortillas work well so use your family’s favorite. Warm in the oven while assembling other ingredients or quickly warm in a skillet on the stove top.

Shred or finely slice cabbage. Combination of green cabbage, red cabbage and lettuce is colorful and nice if you have a larger group to serve.

Layer the cabbage, fish, and your choice of toppings in the warm tortillas and have salsa and special sauce to pass as toppings.

Serve with Mexican Spoon Bread, corn muffins, sautéed garden vegetables, beans or rice.

*White Sauce: 2T Mayonnaise, 2T. Sour Cream, (can substitute yogurt for sour cream if desired), juice of one lime, and 1/4t. cumin. You may add cayenne pepper if you like a little more kick. Mix and serve as topping to fish tacos.

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Print for 4 x 6 recipe