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!