fried halibut fish tacos with avocado green goddess slaw

Fish and Brine:
Clean and portion halibut into 2-3 ounce (60-85g) pieces.

Mix salt and water into a fully dissolved brine.

Combine Fish and brine and refrigerate for 20-35 minutes.

Taking fish out of brine, move to a paper towel lined wire rack sheet tray until needed. If doing this step far ahead, plastic wrap the whole fish tray until desired to prevent it from drying out.

Tortilla:
In a mixing bowl combine warm water, masa, salt, and canola oil.

Knead dough until fully combined. Wrap dough in plastic and allow it to rest for 5-10 minutes.

Weigh or scoop dough into portioned balls, we do 20-28g or ¾ -1oz balls.

Press dough balls individually in a tortilla press, going straight into a non-stick heated pan. Toasting tortilla until it puffs and has light browning. Move to a packet of aluminum foil or lightly moist kitchen towel until ready to serve.

Avocado Green Goddess Shaved Slaw:
Using half a head of Napa cabbage, finely julienne the cabbage and transfer to a mixing bowl, reserving for later.

In a blender, combine avocado, tarragon, chive, basil, cilantro, lemon juice & zest, creme fraiche, dijon mustard, lime juice, extra virgin olive, and kosher salt. Blend until thoroughly combined.

Dress the cabbage with the dressing 5 minutes before serving

Batter:
In a mixing bowl, combine flour, cornstarch, baking powder, and salt, whisking to fully combine.

Add mustard, fresh oregano and a negro modelo beer to your mixing bowl, whisk to fully combine.

Assembly:
Preheat your frying oil to 350°F/176.6°C

Dredge Fish in cornstarch and knock any loose starch off. Carefully dunk dredged fish into wet batter ensuring its fully coated, transfer battered fish to heated frying oil.

Fry until golden brown or the interior temperature of fish registers above 127°F/52.77°F, transfer fried fish to a paper towel lined tray.

Plating onto a warmed tortilla, add fried fish and green goddess slaw. Garnish as you’d like and serve alongside a V.Sattui Crisp White Wine.