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High Liner Foodservice
STOUT BATTERED FISH TACOS
Try this delicious new Stout Battered Fish Taco recipe. Make your Taco Tuesdays a little more interesting with a Mexican classic dish with an Irish flare using our new Guinness Beer Battered Cod Tenders. Delicious and the perfect size and shape, as a restaurant menu add-on. Guaranteed to fulfill all your Taco, entrée and appetizer needs.
Serves: 24
Serves: 24
Ingredients
Preparation
- 24 Guinness beer battered cod tenders
- 24 Soft flour or corn tortillas, lightly toasted and warmed
- 650g red cabbage, thinly shredded
- 650g greeen cabbage, thinly shredded
- 10g kosher sale
- 2 limes
- 650g prepared Pico de Gallo
The Pickled Onions
- 450g red onion, sliced thin into julienne
- 180 ml red wine vinegar
- 10g white sugar
- 5g kosher salt
For the Malt Vinegar Aioli
- 15 ml Dijon Mustard
- 15 ml Malt Vinegar
- 30 ml Heavy Mayonnaise
- 5 ml Kosher Salt
- 4 ml Black Pepper
- Preheat fryer to 350 degrees.
- Combine cabbage in a large bowl with kosher salt and the lime juice. Rub the cabbage, salt and lime juice together in your hands for 30 seconds and set aside.
- Prepare the pickled onions by mixing the ingredients in a small bowl and let stand. While the onions macerate, prepare the malt vinegar aioli in a small mixing bowl. Simply stir all of the malt vinegar aioli ingredients until a homogeneous aioli is achieved.
- Cook the Guinness battered cod tenders according to the package instructions insuring they are cooked fully throughout.
- Build individual tacos beginning with a bed of approximately 50 grams of cabbage mixture. Top with a single Guinness Cod Tender and garnish with the pickled onions, Pico de Gallo and malt vinegar aioli to finish.
