Tempura-Style Fish Tacos With Spicy Pickled Radishes & Sriracha Mayonnaise

Tempura Style Fish Tacos
You know when you get that craving for a certain dish and you can’t stop thinking about it? I was so hungry for fish tacos the other night, but I wanted crispy fish. Baked or broiled is usually the way I prepare them, but I had just watched an episode of “Diners, Drive Ins and Dives” on Food Network and watched as they ate the most tasty-looking fish tacos. I was a girl on a mission! This gave me the chance to practice my corn tortilla making again.

Yields 6-8 servings

Ingredients:

For the Spicy Pickled Radishes:
20 radishes, julienned or sliced into thin strips
Juice of half a lemon, reserve the other half
Juice of half a lime, reserve the other half
1 tablespoon crushed red pepper flakes
1 tablespoon fresh ginger, minced
3 tablespoons olive oil
1/3 teaspoon pepper
Salt to taste

For the Sriracha Mayonnaise:
1/2 cup light mayonnaise
Juice of 1 lime
3 to 4 tablespoons of sriracha hot sauce
1/3 teaspoon smoked paprika
Salt to taste

For the Fish:
4 6-ounce firm fish fillets (mahi-mahi or cod)
1 teaspoon lemon pepper seasoning
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon chipotle powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
12 ounces cold lime seltzer water
2 cups canola oil for frying

You Will Also Need:
16 4-inch size corn tortillas or 8 6-inch corn tortillas

The Garnishes:
Cilantro, chopped
Lemon wedges
Radish slices
Avocado slices

The longer the radishes marinate, the redder they will become.

The longer the radishes marinate, the redder they will become.

Directions:

1. In a medium glass bowl, combine all of the ingredients for the spicy radishes. Stir well to combine, taste for salt, cover and set aside.

2. In a small bowl combine all of the ingredients for the sriracha mayonnaise. Stir until smooth, taste for salt, cover and set aside.

3. Cut the fillets in half, lengthwise, then cut in half crosswise so you have 4 pieces. Transfer to a plate, season on one side with lemon pepper seasoning and keep chilled until ready to use.

4. In a small heavy pot, preheat 2 cups of oil to 350ºF to 360ºF. In a large bowl, sift the flour and cornstarch together. Add the remaining dry spices and stir well. Whisk in the cold seltzer water until most of the lumps are gone. Let batter sit until oil is ready.

5. Add the fish pieces to the batter, making sure they are coated evenly. When oil is up to temperature, use a stainless steel slotted spoon, add 1 piece of fish at a time, shaking off excess batter. Fry 3 to 4 pieces at a time, making sure you don’t overcrowd the oil. Transfer the fish to a baking sheet lined with a wire rack or a plate lined with paper towels.

6. If using small tortillas, you could serve these 2 tacos per person as an appetizer for eight, or 4 tacos per person as a complete meal for four. To plate, spread some sriracha mayo onto warmed tortilla, top with 1 piece of fish, garnish with pickled radishes, fresh cilantro and lemon wedges. I like to serve avocado slices and fresh radish slices on the side.

Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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