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Fish and Grapes Taco

Photo courtesy of the California Table Grape Commission

From: Chef Erwin Tjahyadi, Komodo Truck, Los Angeles, CA. Yield: 4 servings.

Pickled Onions:
1 cup champagne vinaigrette, prepared
1 cup very thinly sliced red onion

1 cup buttermilk
1 Tbsp. seafood seasoning
2 cloves garlic, minced
to taste, salt and pepper
1 lb. cod, cut into 2” wide strips

1½ cups rice flour divided
1 cup all-purpose flour
1 Tbsp. baking powder
to taste, salt and pepper
1¾ cups club soda
2 large eggs
1 cup buttermilk
as needed for frying, grapeseed oil
2 cups chopped romaine
1 Tbsp. sour cream
20 seedless grapes, sliced
2 Tbsp. toasted slivered almonds
as needed, seafood seasoning
as needed, warm corn tortillas
to taste, black pepper
as needed, lemon wedges

For pickled onions: Combine vinaigrette and onions in a large bowl and refrigerate overnight.

For marinade: Combine the marinade ingredients in a large bowl. Add fish and refrigerate overnight.

For batter: In large bowl, combine 1 cup rice flour, all-purpose flour, baking powder, salt, pepper and club soda. In another bowl, whisk together eggs and buttermilk.

For fish: Dip marinated fish in the egg mixture, then into remaining rice flour, then into batter. Heat oil to 325°F and fry fish a few pieces at a time. Sprinkle with seafood seasoning.

Combine romaine lettuce, sour cream, almonds and grapes.

To assemble fish tacos: Serve fish pieces on a warm corn tortilla with romaine salad, pickled onions, black pepper and a wedge of lemon.

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