Beer-Battered Mahi Mahi Fish
¾ pound mahi mahi, cut into goujonettes (width-wise into thin, narrow 1-inch strips)
Salt and pepper, for sprinkling
½ cup flour, plus more for dredging
1 egg
½ cup beer (we used grapefruit flavor)
¼ teaspoon paprika
Oil, for deep frying (enough to cover the goujonettes)
Mango Salsa
½ mango, diced
½ jalapeño, diced
¼ cup cilantro, minced
¼ red onion, minced
Juice from ½ lime
Pickled Red Cabbage
½ bag shredded red cabbage
½ cup water
¼ cup red wine vinegar
¼ cup apple cider vinegar
1 teaspoon sugar
1 garlic clove, crushed
1 bay leaf
Sprinkle of caraway seeds
Pinch of salt and pepper1 package Del Campo Gourmet Taco Shells

  1. Prepare the fish.

Season fish with salt and pepper.

  1. In a shallow bowl, whisk together egg, beer, and flour until it’s a smooth batter. In a separate shallow bowl, dredge fish in flour.
    1. In a deep fryer or saucepan, heat oil to 350⁰F. Dip the fish in the batter, then carefully place in the oil. Fry until golden, around 4-5 minutes.
    2. Prepare the mango salsa. Combine all ingredients.
    3. Prepare the pickled cabbage. Place water, vinegars, and sugar in a bowl, and whisk together until the sugar is mostly dissolved. Stir in the smashed garlic, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper.
    4. Place cabbage in a jar or bowl. Pour vinegar mixture over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir, then seal and place in the fridge until chilled (at least 1 hour).
    5. To assemble, place fish in taco shells. Top with red cabbage and mango salsa.


    Yield: approximately 12 mini tacos


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