This is a recipe inspired by Mike Fitzgerald of the omnivoreculture blog, who suggested making fish tacos when he appeared on our recent podcast.  The yellow perch that went into this recipe also came from him; what a guy!

This was a cool recipe to make, because it used fish from the winter season and some pickled ramps I had leftover after last spring’s foraging season.   Ideal for this March: not-quite-winter, not-quite-spring.

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Yellow Perch Fish Tacos

A delicious, fresh-tasting use of the yellow perch filets you've got stacked up after the hardwater season!

Course

Main Dish

Prep Time

30 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

For the Fish

• 6 filets yellow perch mileage may vary depending on which fish you caught!
• 3 cups canola oil or another neutral oil, for frying

Batter

• 1 Cup Flour All Purpose
• 2 Tbsp Cornstarch
• 1 Tsp Baking Powder
• 1 Cup Beer Lager is best. I used Moosehead.
• 1/4 Cup Water
• 1 Tbsp Ground Pepper

Toppings

• 1 Bunch Cilantro
• 6 Pickled Ramps If you have 'em
• 6 Green Onions Chopped
• 2 Whole tomatoes Chopped
• Guacamole
• Salsa

Soy lime sauce

• 1/4 Cup Soy Sauce
• 2 Tbsp Brown Sugar
• 2 Tbsp Mirin
• 2 Tbsp Seasoned Rice Wine Vinegar
• 1 Tbsp Sesame Oil
• 1 clove garlic Crushed or Minced
• 1 Lime Juiced
• 2 tsp Sriracha Sauce Or more, if you like heat.

For the Tacos

• 12 Soft Mini Taco Shells

Course Main Dish Prep Time 30 Minutes Cook Time 10 Minutes Servings People Ingredients For the Fish 6 filets yellow perch mileage may vary depending on which fish you caught! 3 cups canola oil or another neutral oil, for frying Batter 1 Cup Flour All Purpose 2 Tbsp Cornstarch 1 Tsp Baking Powder 1 Cup Beer Lager is best. I used Moosehead. 1/4 Cup Water 1 Tbsp Ground Pepper Toppings 1 Bunch Cilantro 6 Pickled Ramps If you have 'em 6 Green Onions Chopped 2 Whole tomatoes Chopped Guacamole Salsa Soy lime sauce 1/4 Cup Soy Sauce 2 Tbsp Brown Sugar 2 Tbsp Mirin 2 Tbsp Seasoned Rice Wine Vinegar 1 Tbsp Sesame Oil 1 clove garlic Crushed or Minced 1 Lime Juiced 2 tsp Sriracha Sauce Or more, if you like heat. For the Tacos 12 Soft Mini Taco Shells

Instructions

1. Prepare your toppings: Chop your cilantro, green onions and tomato.
2. Make the soy lime sauce. Combine the soy lime sauce ingredients listed above in a small bowl and whisk.
3. Mix the Batter: Combine the dry ingredients and add beer and water. Whisk. The batter should be good and thick; enough to easily adhere to the fish. A few lumps are not a huge deal. If too thick, add a small amount of water and test.
4. Batter the fish: Coat the fish filets in the batter by dropping them into the batter bowl and mixing them around with your hands.
5. Fry the Fish: Heat the oil in a small frying pan until it begins to shimmer but not smoke. You'll want about an inch of oil; almost cover the fish. Add more as needed, based on your pan. You can test the oil temperature by putting in a small drop of batter. If it sizzles vigorously, you're good to go. Fry 3-4 fillets at a time. The oil should rise to about halfway up the filet. Flip over after about a minute or once golden brown. Cook for 1 more minute and then remove to paper towel
6. Top the Taco: If using a large filet and mini-shells, cut the filets in half. Add filet to shell, and top as desired. Spoon over the bulgogi sauce to taste. Enjoy!

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