Adding Callaloo To Your Tortillas Makes The Best Fried Fish Tacos
Living on an island, it’s safe to say that Trinbagonians are pretty familiar with seafood. From shrimp to conchs to blue marlin, a good piece of meat from the sea is never wasted. We usually curry, stew or bake our seafood, never exploring their full potential. This week Chef Rishi is here to help—succulent shrimp, juicy clams and flaky, meaty white fish are celebrated in gourmet dishes with a local twist. One dish is perfect for date night while the other is great to treat a crowd. Take advantage of the gorgeous, fresh seafood around our tiny islands and try something a little different this week.
EASY FRIED FISH TACOS
with Callaloo-Corn Tortillas
Making corn tortillas at home is much easier than you think plus, it’s a great way to use up your leftovers. Here, Chef Rishi uses leftover callaloo (because every true Trini will have a small cup of callaloo in their fridge at all times). Use any type of white, flaky fish you can find (cod or red snapper would work perfectly!). Top each taco off with a squeeze of fresh lime juice.
Yields: 12 Servings
Total Time: 1 hr 20 mins
INGREDIENTS
- For the fried fish:
- 1 pound white flaky fish, cut into 1-inch cubes, completely deboned
- 1 tablespoon thyme
- Salt to taste
- Black pepper to taste
- 1 cup flour
- 1 tablespoon baking powder
- 1 tablespoon paprika
- 1 tablespoon garlic salt
- 1 tablespoon black pepper
- For the callaloo tortillas:
- 4 cups cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 cups warm callaloo
DIRECTIONS
- Wash and cut the fish into bite-sized cubes, about 2 inches wide. Season with thyme and salt and pepper to taste.
- In a small bowl, combine flour, baking powder, paprika, garlic salt and black pepper.
- In a medium skillet/frying pan, heat about 1 inch of cooking oil.
- Dip the fish pieces into the flour, one at a time, turning to coat and shaking off excess flour.
- Fry the fish for 2 to 4 minutes, or until crisp and golden, turning once halfway through frying time.
- Drain on several layers of paper towels and set aside.
- In a medium mixing bowl, mix together cornmeal, all-purpose flour, baking powder and callaloo until thoroughly combined. If the dough is too sticky, add more cornmeal; if it begins to dry out, add more callaloo.
- Turn the dough out onto a clean surface and knead until pliable and smooth.
- Preheat a cast iron skillet (or tawa) to medium-high.
- Divide the dough into 24 2-inch balls. Using a pastelle press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place the tortilla onto the pan and cook for approximately 30 seconds on each side, or until browned and slightly puffy. Transfer to a plate and cover with a towel to stay warm and moist until ready to serve.
- Repeat with each ball of dough until all are cooked.
- Serve and let everyone assemble their own tacos with whatever their hearts desire.
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