Fish Tacos with Celeriac Remoulade
If you want fish, go wild. Pete talks with author, David Gillespie, about Omega 3 fatty acids, and makes 4 delicious seafood recipes. Moroccan Flounder with Carrot Salad, Jamaican Mussels, Salmon Belly with Celeriac Remoulade, and Fish Tacos with his two young daughters and their next door neighbour.
- 500 g flathead fillets (or any firm white fish such as whiting, snapper or Spanish mackerel), skinned and pin-boned
- 60 g tapioca flour
- 2 free-range organic eggs, lightly beaten with 3 tablespoons water
- 100 g almond meal
- 60 g desiccated coconut
- Coconut oil for deep-frying
- 8 butter lettuce leaves
- Lemon halves, to serve
- 240 g (8½ oz.) celeriac, peeled
- 2 red radishes, julienned
- 125 g (½ cup) aioli (see recipe )
- 1 tablespoon finely chopped chervil leaves
- 1 tablespoon finely chopped flat-leaf parsley leaves
- Juice and zest of 1 lemon
- Himalayan salt or sea salt
- Freshly ground black pepper
- 1 avocado, diced
- 1 small red chilli, deseeded and finely diced (optional)
- ¼ red capsicum, finely diced
- Juice of 1 lime
- 1–2 tablespoons finely diced red onion
- 1 garlic clove, finely chopped
- 2 tablespoons chopped coriander leaves
- 1 tablespoon extra-virgin olive oil
- To make the celeriac remoulade, grate the celeriac or julienne it using a mandolin. Celeriac tends to discolour quickly, so place it in cold water with a little bit of lemon juice. Combine the radish, aioli, chervil, parsley and lemon juice in a bowl and season to taste. Drain the celeriac, pat dry on paper towel and stir it into the aioli mixture. Taste for seasoning and transfer to a small bowl.
- To make the guacamole, combine all the ingredients in a small bowl. Set aside.
- Cut the flathead fillets into eight even portions. Place the tapioca flour in a shallow bowl, the egg mixture in another shallow bowl and the almond meal or coconut in a third bowl. Season the fish with a little salt, dust lightly with tapioca flour, dip the fish pieces in the egg mixture and coat with the almond meal or coconut, pressing them firmly.
- Heat the coconut oil to 160°C in a wok or large saucepan.
- To test the temperature, drop a small piece of fish in the oil – it should bubble instantly around the edges. Working in batches, fry the fish for 90 seconds until cooked through. Drain on paper towel and season with salt.
- Place the lettuce leaves, remoulade, guacamole, fish and lemon wedges on a serving platter and for everyone to serve themselves. To assemble your lettuce cup ‘tacos’, fill each lettuce leaf with some remoulade, then guacamole and a piece of fish. Squeeze the lemon juice over the top.