Tyler Florence Fridays: Megan's Bonus Challenge

Hello. My name is Jenny. I like to read cookbooks and cook. Despite having been a Daring Baker for over two years, sometimes, I just cannot follow a recipe.

Like this one, for Tyler Florence's Fish Tacos.

Good thing this is Megan's Challenge, and not the Daring Bakers, cause making changes is allowed!

Let's start with the major change: the fish. Mahi Mahi may be the perfect fish to match with tropical fruit, but have you priced it out lately? Well me either, because the last time I saw Mahi Mahi for sale in a fish market around here, well, let's just say that making lobster tacos might have been less expensive. So I used a combination of talapia (for the kids) and sole. The kids actually preferred the sole, yahoo!, so another fish I can add to the repetoire of fish they will eat. (Provided it is breaded or battered and deep fried.)

Next, well I skipped the sauce all together. Didn't think anyone would want or like it, so didn't bother.

Then the fruit. Mango's, sure, I can do that. Radishes? I don't think so, no one would like it. Instead I added some papaya. And orange. And strawberries. And a squeeze of lime juice. And a sprinkling of pepper. And skipped everything else in the recipe. Fruit salsa (which made a very nice smoothie the next day, with the left overs,) works well on crispy fish. Even wrapped in a tortilla (flour, not corn - I totally did not see the corn tortillas anywhere in the recipe.)

I did keep the cilantro and chives. And the lime to squeeze on the fish. And I served it family style, make your own. See? I did follow some instructions.

And panko breaded fish is crispy and wonderful, even reheated in the microwave the next day. You really should try it.

Here is the recipe, as posted by Megan. Not as I made it. I'll italics the parts I followed.


Tyler's Ultimate Fish Tacos

Ingredients
2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Mango-Radish Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.