Hi! My name is Homebrewed, some of you may know me from Twitter. I am a huge fan of Warcraft and more recently Hearthstone. My favorite amphibious humanoid is the Murloc, I am even quite fluent in Nerglish. So, my recipe I want to share with you today is Murlocos, Baja-style Mur…fish tacos.
The weeks after I came back from BlizzCon I received some news from the doctor, in other words, I need to start eating healthier. So in this venture, I have been cooking at home a lot more and finding different ways to make some of my favorite food to fuel up into between work and gaming. I was inspired by a dish I had one time at The Reservoir – Restaurant and Tap Room – Waterbury.
There are some things you can do ahead of ahead to cut on the actual time from cooking to eating when you go to fry your fish and assemble your tacos. I recommend making the pickled jalapeños and the cilantro onion salsa the day before as it keeps for at about a week. Also, I do want to recommend, that when you slice the jalapeños you buy some cheap plastic gloves, powder free, to protect your hands.
Total prep time for this dish is about 1 hour. Cook time is 40 minutes. This recipe will make roughly about 16 tacos. You will end up with leftover condiments!
- 3/4 cup water
- 3/4 cup distilled white vinegar
- 3 tablespoons white sugar
- 1 tablespoon kosher salt
- 1 clove garlic, crushed
- 1/2 teaspoon oregano
- 10 large jalapeno peppers, sliced into rings
Directions (Pickled Jalapeño)
- Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
- Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
- 1 large red onion, thinly sliced
- 1/4 cup fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Directions (Cilantro Onion Salsa)
Chop everything, juice your lime, and place all the mixture into a mason jar and pop it in the fridge.
- 3/4 cup cold seltzer water
- 1/2 large egg, beaten
- 1/4 cup cold vodka
- 2.5 ounces unbleached cake flour, by weight
- 2.5 ounces white rice flour, by weight
- 1 liter vegetable or sunflower oil
- 1 pound haddock or cod
- Red cabbage, sliced
- 16 corn tortillas
- Kosher salt
Directions (Fish & Assemble)
- Slice up your cabbage and put aside
- Slice fish into pieces that are about two inchesin depth
- Heat oil in a cast iron Dutch oven to 375 degrees
- Combine seltzer, egg, and vodka in a bowl
- Combine rice flour and cake flour in a separate bowl
- When your oil reaches temperature, add the wet to the dry ingredients and whisk to combine and surround that bowl with ice on the outside to keep the batter cold
- Dip your fish into your batter, shaken off excess, and slowly place into the oil about four pieces at a time
- Cook for about two minutes until golden brown and remove from heat
- Place cooked fish on a paper towel and season with salt
- Heat your corn tortillas directly over the burner if you have a gas stovetop turning with tongs to heat them through or in a pan with a very slight mist of water
- Put everything together and enjoy!
Special guest recipe by Homebrewed. He’s a writer, a Hearthstone aficionado, and a Murloc whisperer! You can follow his adventures on his Twitter: @HomebrewedDwarf