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Home Fish California Farm Famous Jakes Fish Tacos

California Farm Famous Jakes Fish Tacos

Name: How to cook California Farm Famous Jakes Fish Tacos - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 6 small tacos
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Famous Jakes Fish Tacos

Cod fish tacos as appetizers during happy hour, how lucky we are to visit Jakes Crawfish Restaurant in Portland Oregon. Wrote down the flavors and ingredients I tasted of their fresh fresh fresh fish tacos. Then changed to my own preferred ingredients. Served with Pinot Grigio.

Ingredient

Food ration :

2 people, 6 small tacos

Cooking time :

1/2 hour

3 Tbs

Fresh Curtido Cold slaw, made from:

1/4

red or white cabbage,

1/4

onion

1/4

jalapeno pepper

thin slice carrot, slivered

1/4

cucumber, slivered

Half

cup apple cider vinegar

Half

cup water

1/4 tsp

Mexican oregano

fresh Corn tortillas, yellow or blue corn,crisped in airfryer oven

3 Tbs

Avocado Mayonnaise Sauce from greek yoghurt and mashed avocado, mixed with fresh pico de gallo and adobo sauce

1 Cup

fresh pico de gallo : roma tomato, onion, chipotle pepper, lemon juice, cucumber, cilantro

1 Tsp

Adobo sauce

garlic cloves

1/2 pound

Fresh Codfish cheeks, soaked in salted water, cut in 6 strips, battered

Cup

dark beer

Cup

flour

Pinch

Pepper

Pinch

Flaked seasalt

Tsp

Baking powder

2 cups

grapeseed oil for frying fish

fresh meyer lemon: 2 Fresh meyer lemon quarts, lemon juice for mayo sauce

Pinch

flaked seasalt

Cooking instructions

* Step 1

Cold slaw curtido: 1/4 red or white cabbage, shaved, 1/4 onion shaved, carrot shaved, 1/4 jalapeno pepper, shaved. Equal parts Apple cider Vinegar and water, pinch of pepper, salt, mexican oregano, cilantro. Put in wide mouth mason jar, top on, shake. Let stand one week to be ready, but can be used immediately as well.

* Step 2

Hang purple or white masa tortillas folded over oven rack in airfryer, roast till crisp but still flexible. 5 minutes at 350F degrees.

* Step 3

Chop the cod cheeks in strips. Heat 2 cups grapeseed oil to 360F degrees in cast iron skillet, dip codfish pieces in thin beer batter from cup of beer, cup of flour, baking soda, salt. Drip dry till batter adheres to fish, bake only one cod strip at a time till golden, 2-3 minutes, drain. Keep warm till all fish is fried.

* Step 4

Cool oil to handwarm, run through funnel with filter to reuse. Add paper kitchen towel to funnel for filtering small particles.

* Step 5

Make the avocado mayo with equal parts mashed ripe avocado and greek yoghurt, chopped tomato, pepper, shallot, cilantro. Add Tsp adobo sauce for kick. Add chopped fresh or frozen peeled hardneck garlic cloves if desired. 5 minutes.

* Step 6

Make pico de gallo sauce as a side dish with chopped roma tomato, chopped red onion, chopped jalapeno pepper, cucumber, garlic in lemon juice, 5 minutes.

* Step 7

Build your fish taco a teaspoon at a time with small quantities of the following, from the bottom up: Tsp of curtido cole slaw, Tsp of avocado mayo on top, 2 Tsp of cut up cod cheek strip, Tsp pico de gallo on top. Serve 3 tacos per warm dinner plate, standing up, with pico de gallo and fresh ripe meyer lemon quarter as side dish.