Fish Tacos

By Chef Mark “Gooch” Noguchi

photo courtesy of Kona Brewing Co.

yield 10-12 tacos

Ingredients

4-6 cups canola oil (enough to fill 2 inches of a large pot)

1-2 lb fish, cut into fish-stick-sized strips

TT garlic salt

1 box tempura mix

1, 12 oz can Kona Light Blonde Ale

10-12 taco shells, soft or crunchy

As needed Spicy Miso Sauce, see below

As needed Slaw, see below

1 bottle hot sauce 

Instructions:

Prepare the Spicy Miso Sauce and Slaw in advance (see recipes below). Keep chilled until you are ready to serve. 

Season the fish on all sides with garlic salt and set aside.

Fill a heavy pot with 2 inches of oil and heat to 325 F. 

Mix the tempura batter according to the directions on the box, substituting Kona Light Blonde Ale for the soda water, and set aside. 

Warm the tortillas in a hot pan or oven and store them wrapped in foil to keep warm. 

Coat the fish in the tempura batter and slowly, one by one, drop each piece into the hot oil working in batches (4-5 pieces at a time). Fry until crispy, remove from oil with a slotted spoon and drain well on paper towels.

When you are ready to assemble your tacos dress the slaw with the Spicy Miso Sauce. 

To assemble: Top the warm tortillas with fried fish and slaw. Serve with hot sauce and copious amounts of cold beer. 

Spicy Miso Sauce:

1 ½ cups sour cream

½ cup mayonnaise, preferably Best Foods

4 Tbsp Sriracha

3 Tbsp white miso

3 Tbsp sugar

1 Tbsp lime juice

½ tsp salt

½ tsp black pepper

½ tsp cayenne

In a small bowl, combine all ingredients until smooth. Adjust the seasoning to your liking. 

Slaw:

½ head iceberg lettuce, shredded

½ each red onion, thinly sliced

1 each carrot, julienned

1 each Korean pear (or any firm pear), julienned

In a medium bowl, combine all ingredients well.

Recipe edited by Sarah Burchard