Hey y'all! Another recipe post! Woo! This one is for a blogger recipe challenge put on by CFE International. What is CFE International? From their website:
In 1971 CFE International was founded as Canadian Fish Exporters, Inc., a U.S. corporation. For over 45 years, we have focused on the production and import/export of salted dried fish. Our brands, Cristobal, Buena Ventura, Isla Brisa and BacalaRico are highly respected as premier quality salt fish and are known by name throughout the world. Historically we are also the world's largest distributor of genuine Gaspé Cure Cod. Our company operates in compliance with U.S. HACCP regulations for seafood products.Quality frozen seafood. Cool. They also say that they're an active sponsor of The Greater Boston Food Bank, Feeding South Florida, City Harvest of New York and Friends of Boston’s Homeless and their efforts to eliminate hunger. Doing good and eating fish. Great! Want to learn more? Check them out on Facebook, Twitter, Pinterest, and Instagram. You can find their products at Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger, Los Altos Ranch Market.
Basically, they wanted bloggers to create some tasty recipes using their salted (cured) fish. I got the Isla Brisa brand to work with. Be sure you follow the instructions on the package to prep the fish--my first round with this recipe was way too salty to eat because I didn't follow directions. Oops.
Anyway, onto the recipe!
Tequila Saltfish Tacos
- 4 Salted Alaskan Pollock Fillets
- 2 tbs tequila
- 1 tsp apple cider vinegar
- 1 tbs lime juice
- 1 egg
- 1 tsp garlic powder
- 1/2 tsp chile powder
- 1/2 tsp cayenne powder
- 1/3 cup cornmeal
- 1/4 cup cojita cheese
- 1/4" vegetable oil (in a frying pan)
- 4-6 tortillas
- 1/2 red onion, sliced
- 1/2 cup apple cider vinegar
- 1 tsp honey dijon mustard
- 1 tbsp cilantro
- 1 cup slaw mix
- 1 jalapeno, sliced
-In a small bowl, combine the lime juice, tequila, and apple cider vinegar. Toss with the fish chunks, and let refrigerate for an hour.*
-Prepare the slaw: mix together the apple cider vinegar, mustard, and red onion. Let sit for 20 minutes to 1 hour. When the onions have pickled slightly, mix together the slaw mix, jalapeno, and cilantro. Drain 1/2 of the liquid from the onions and toss the remaining liquid and onions with the slaw mix. Set aside.
-In a separate bowl, whisk the egg. Set aside. In a third bowl, combine the garlic, chile, cayenne, and corn meal. Heat the oil until hot and shimmering (about 350 degrees F).
-Drain the fish and pat dry. Dunk in the egg, then toss in the cornmeal. Fry in the oil until browned on all sides. Let drain on a paper towel.
-Assemble the tacos by arranging 4-6 pieces of fish on the tortilla, top with slaw and cojita cheese. Serve immediately.
*If using non-salted fish, know that the fish will look "cooked" when you pull it out of the fridge. No worries! This is natural!