Perfect Fish Tacos (Grilled vs Fried)

This is one of the most delicious foods on the planet, the fish taco and there are people who love it while there are some who refuse to try it, which in that case is their loss. With that said we're making two variations of the fish taco, a grilled version, and a fried version that will change all fish taco opinions for the better.


SUPPLIES USED:

Kono Grill

Blender


Serving Size: 4-6


INGREDIENTS:

Pineapple Relish Ingredients:

  • 1 Pineapple, quartered

  • 2 Pickled jalapenos, thinly sliced

  • 1 Serrano chile, thinly sliced

  • 1 Tbsp cilantro, finely chopped

  • 1 Tbsp oregano, finely chopped

  • 1 garlic clove, grated

  • Salt to taste

  • 2 limes, juiced

  • Extra virgin olive oil


Grilled Fish:

  • 2lbs white fish

  • Salt

  • Pepper

  • Non-stick cooking spray


Grilled Fish Assembly:

  • Tortilla

  • Fish

  • Pineapple relish

  • Avocado, diced

  • Radish, sliced

  • Cilantro leaves


Cabbage Slaw:

  • 1/2 Cabbage Head, thinly sliced

  • 1/2 Red Onion, peeled and thinly sliced

  • 1/4 cup Cilantro, finely chopped

  • Zest of 2 Limes

  • Salt to taste

  • Juice of 2 Limes

  • 2 Tbsp Extra Virgin Olive Oil


Creme:

  • 1 Guajillo Chile

  • 1 Anchovy Chile

  • Water

  • 1/3 cup Mayonnaise

  • 1/3 cup Sour Cream

  • 1 Tbsp Hot Sauce

  • 1 Tbsp Smoked Paprika

  • Salt to Taste

  • 2 Garlic Cloves, grated (optional)


Fried Fish:

  • 1.5lbs Cod

  • Kosher Salt

  • Oil


Beer Batter:

  • 1 cup all-purpose flour

  • 2 tsp White Pepper

  • 2 tsp Smoked Paprika

  • 1 Tbsp Garlic Powder

  • 1 Tbsp Kosher Salt

  • 1 Egg

  • 12oz Beer (Lager or light summer beer)


Fried Fish Assembly:

  • Tortilla

  • Fried Fish

  • Creme

  • Slaw


INSTRUCTIONS:

Pineapple Relish Method:

  1. Start by preheating the grill.

  2. Cut off the top and bottom of the pineapple, and slice the skin off. Cut in half then in half again to get quarters.

  3. Grease the grill grates and pineapple lightly, and add to the hot part of the grill for 4-8 minutes flipping often.

  4. Remove from the grill and let cool slightly before removing the core and dicing. Add pieces to a large bowl.

  5. To the bowl, add in sliced pickled jalapeno, sliced serrano chili, chopped cilantro, chopped oregano, and grated garlic.

  6. Season to taste with salt, juice of 2 limes, and a glug of extra virgin olive oil. Mix to combine.


Grilled Fish Method:

  1. Divide/cut the fish into even pieces.

  2. Spray the grilling grate with non-stick cooking spray, as well as the skin and flesh of the fish. Season with salt and pepper.

  3. Place fish skin side down onto the grill grate. Grill for 1-2 minutes before flipping and cooking on the medium heat side of the grill. Grill for 30 seconds.


Grilled Fish Taco Assembly:

  1. Warm-up a tortilla with a light char.

  2. Add the fish to the center with a few spoonfuls of pineapple relish, diced avocado (optional), sliced radish, and cilantro leaves (optional).


Cabbage Slaw Method:

  1. Halve a head of cabbage. Thinly slice one-half of the cabbage. Add to a bowl.

  2. Peel and thinly slice half a red onion. Add to the bowl.

  3. To that add in chopped cilantro and lime zest.

  4. Salt to taste with the juice of the limes.

  5. Add in the extra virgin olive oil and mix to combine.


Creme Method:

  1. Add chiles to a small saucepot and cover with water. Optionally deseed the chiles beforehand.

  2. Bring to a boil. Boil for 5 minutes before removing the chilis and adding to a blender.

  3. Begin blending and begin adding cooking water until it begins to blend evenly, and smooth.

  4. To a bowl, add in mayonnaise, sour cream, hot sauce, smoked paprika, half of the pureed chili, and whisk until thoroughly combined.

  5. Season to taste with salt. Optionally add some grated garlic, and mix to combine.


Fried Beer-Battered Fish Method:

  1. Slice the cod into separate pieces. Season with kosher salt and let sit at room temperature for 15 minutes.

  2. To a large bowl, add all-purpose flour, white pepper, smoked paprika, garlic powder, and kosher salt. Whisk together.

  3. Add in an egg and whisk until a shaggy dough forms. Slowly stream in a 12oz lager while whisking until completely combined.

  4. Fill a heavy bottom pot with oil (at least 2-inches) and heat to 365F.

  5. Toss the fish in extra all-purpose flour until thoroughly coated. Shake off excess and coat all sides in the batter.

  6. Remove from the batter and carefully drop into the hot oil. Fry for 3-5 minutes. Remove and let cool on a wire rack.

Fried Fish Taco Assembly Method:

  1. Warm-up a tortilla with a light char.

  2. Add the fish to the center and drizzle with the creme and a generous amount of cabbage slaw.