Fish Tacos Southern Mango BoomInstagram #txbut054
Mango's are already tasty around here and pretty easy to pick out the goods ones. Actually they didn’t seem to skip a beat from last season rolling into this one. Don’t do too much frying around here because of cleanup but when it happens it’s usually done with a tempura style batter tweaked with our typical twist. Below in the batter “parts” you will need the first 5 ingredients. Actually you don’t have to have the egg either. I included the shrimp only because I had like 6 extra. Anyways, let's roll
- 1 pound Swai (or your favorite fish)
- ½ pound peeled shrimp
- ½ tbsp Cottonmouth
- 1 ripe Mango cut into about ½ inch cubes
- ¼ red bell pepper cut into small squares
- ¼ yellow bell pepper cut into small squares
- 1/2 jalapeno pepper seeded cut into small squares
- 1 slice purple onion cut into small squares
- 1 tbsp chopped cilantro
- 1 dash of salt
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 cup of cold water , fizzy water, or beer
- 1 egg
- 1 tsp salt
- 1 tbsp cottonmouth (optional)
- ¼ cup blue cheese dressing (I used questionable one)
- 1 tbsp hot sauce. I used test sauce but your favorite Louisiana type is fine.
- ½ tbsp pepper flakes. Like what’s on pizza parlor tables.
- 1 bag of corn tortillas
- 48 ounces of peanut oil
- In pot go ahead and start heating oil to 365 degrees.
- Cut fish into strips or no bigger than 2 inch squared.
- Clean dry and sprinkle Cottonmouth all over.
- Mix dry ingredients good.
- Put cold water in bowl and whisk in the dry ingredients.
- Mix til incorporated and not lumpy. Doesn’t take much.
- While oil is likely still heating mix all the mango parts ingredients and test.
- Longer it sits better it gets.
- Also start heating small fry pan to medium heat for tortilla warm up.
- When frying you need the oil pretty hot and can’t add too much crap at once. I’ll add like 4 pieces at a time pumping 365 degree oil.
- When you drop those 4 pieces in your oil temperature is gonna drop big time. Hang in there, set timer at 4 minutes and towards the 3 minute mark you should see oil coming back up.
When they are nice and golden brown, about 4 minutes possibly longer. Pull from very hot oil with tongs or a fry basket picker upper thing. This is where your judgement comes in.
- Place on rack or paper towels to drain.
- Mix up “Funky Sauce” if you're using.
- Heat both side of tortillas you are using in your preheated pan. If you have a stick of butter rub a very little bit in bottom of pan. Like a quick brush light coating.
- Lastly lay in tortilla a line of fish, some mango pico, a shrimp, and funky sauce.
- It’s all you! Enjoy amigo!!!
About The Recipes:
Hay yall! Don’t be afraid to adjust ingredients to your taste. None of these recipes came from a written measured recipe. They are made and noted on the fly. If you don't have any Texas Butter I guess we'll overlook it if you use what's in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can't spell worth a crap. Will hashtag recipes that match a search here and the same hashtag in the Instagram's image comments. Hashtags will look something like #txbut001. In a nut shell these are made for:
- Product testing
- Requested site feature
- Speed and cost matter
- We eat our own dog food
- Ideas for products
- Shawn gots hungry
- Couple three birds, one stone...
Thanks - Shawn