Tuesday, 22 January 2013

Fish Tacos


For Christmas this year I got a lot of cooking related items (swoon). I also scored a few really really great cookbooks. My brother in-law got me this one. I'm not gonna lie, I was a bit skeptical when I saw Gwyneth Paltrow had written a cookbook. Because let's be honest, it doesn't look like she really cooks, let alone eats. I'm pretty sure I read an article once where she talked about drinking only kale juice for a month (I could be exaggerating that). Long story short: I was wrong and this is one of my favourite cookbooks of all time.

So this Sunday Dave and decided to make the fish tacos from it for my family and they were a total hit. It was dead silent at the table as we were eating (that's not normal for us) it was that good. It takes a bit of time to make the condiments but once you have that done it's just frying up the fish that you have to do. Super easy. Don't be freaked out by how long the recipe is. You can do it!

Fish Tacos (enough for 4 people) from Gwyneth Paltrow's My Father's Daughter
Safflower or peanut oil, for frying
1 cup unbleached all-purpose flour
1 cup beer (we used bud lite lime)
Coarse salt
1/4 tsp freshly ground pepper
1-1/2 lb. white fish fillets (cod, pollock, and haddock are all good choices, whatever's best that day), cut into finger-sized pieces (about 2" long and 1/2" thick)
Corn/flour tortillas
Pico de Gallo (below)
Salted Cabbage (below)
Guacamole (below)
Hot sauce (Cholula is da boss)

Pico de Gallo
1 pint grape tomatoes, quartered
1/2 small red onion, peeled and very finely diced
2 tbsp finely chopped fresh cilantro
Maldon sea salt (or regular sea salt)
1 lime

Salted Cabbage
1/2 very small green cabbage, coarsely grated
Juice of 1/2 lime
Pinch Maldon sea salt

2 ripe avocados
2 tbsp peeled and minced white onion
3 tbsp roughly chopped fresh cilantro
1 lime
Coarse salt



Step 1: Pour 2" of safflower oil in a large pot or fill your deep-fat fryer. Heat to 350°F.

Step 2: Meanwhile, combine the flour, beer, a pinch of salt, and the pepper together in a large bowl. Dredge the fish in the batter and gently place in the hot oil, being careful not to crowd the pot. Fry for 3-4 minutes, turning here and there, until nicely browned. Remove to a paper towel–lined plate, sprinkle with a little salt, and repeat with as many batches as necessary until you've cooked all your fish.

Step 3: To serve, warm the corn tortillas on both sides in a skillet with just a bit of oil or butter. Serve a stack of them alongside all your fillings. To assemble, lay 2 or 3 pieces of fried fish on top, scatter generously with pico de gallo, a bit of salted cabbage, hot sauce and some guacamole.

Pico de Gallo

Combine the tomatoes, onion, and cilantro in a bowl. Season to taste with salt and lime juice.

Salted Cabbage

Combine everything together and let it sit for 20 minutes. The cabbage will wilt slightly, but will retain its crunch.


Step 1: Cut the avocados in half, remove and reserve the pits, and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork — you don't want it to be completely smooth.

Step 2: Stir in the onion and cilantro.

Step 3: Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving.

I cannot begin to tell you how amazing this recipe is. I would totally pay money for these babies at a restaurant. But you shouldn't. Because you can make them at home!



  1. They were amazing! Even the left overs were deelish!

  2. Nat - your food posts always make me so hungry!!! lol


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