Jake shares his secret ingredient behind every perfectly seasoned fish. Learn how to make his fried snapper tacos with his homemade tomato and avocado salad.
Ingredients
Fried Snapper Ingredients
3 eggs
1 tablespoon garlic chili sauce
1 cup cornstarch
Kosher salt
Oil for frying
4 filets red snapper
10-12 corn tortillas
Bibb lettuce
.
Garlic Ginger Sauce Ingredients
2 tablespoons sesame oil
¼ cup liquid aminos
2 tablespoons rice wine vinegar
1 tablespoon minced garlic
2 tablespoons garlic chili sauce
1 teaspoon freshly grated ginger
1 teaspoon freshly grated jalapeno
.
Tomato Avocada Salad Ingredients
1 avocado, small dice
1 beefsteak tomato, medium dice
½ medium red onion, small dice
1 serrano pepper, minced
Small bunch cilantro, chopped
Instructions
Mix the egg and garlic chili sauce in a large container.
Mix the cornstarch and salt in another large container.
Heat a large cast-iron pan over medium-high heat with vegetable or canola oil until it reaches 350 degrees.
Dip the fish in the egg mixture and then the cornstarch and shake off any excess cornstarch.
Place the snapper filet in the oil and begin to fry. Do not overcrowd the pan, or else they will not crisp up.
Once the fish are done cooking, remove from the pan and place on a sheet tray fitted with a rack to drain excess oil.
In a medium bowl, whisk together the ingredients for the Garlic Ginger
Sauce and set aside.
In another medium bowl, mix the ingredients for the Tomato Avocado Salad. Pour some of the sauce into the salad and mix to combine.
Fry the tortillas in hot oil until they get golden brown and crisp. Slightly bend the taco shell in the oil with tongs while frying to create the taco. Cool on a sheet tray fitted with a cooling rack.
Line each taco shell with bibb lettuce and stuff with a piece of fried snapper, tomato, and avocado salad, and more sauce. Serve right away!
