GW Fins’ Tempora Fried Lionfish Tacos Recipe

These lionfish tacos can be made on the beach
Staff Writer
fish taco

These lionfish tacos can be made on the beach and always remind Chef Flynn of the flavors of the Florida Keys and finding his passion for diving there.

This recipe is courtesy of Tenney Flynn, chef and owner of GW Fins in New Orleans

4
Servings
628
Calories Per Serving
Deliver Ingredients

Ingredients

For the Batter

  • 1  Cup  Cornstarch
  • 1  Cup  All-purpose Flour
  • pinch of Baking Soda
  • pinch of Baking Powder
  • 1  Teaspoon  Creole Seasoning
  • bottle of Light Beer

For the Chipotle Slaw

  • 1  Cup  Blue Plate Mayonnaise
  • Chipotle Pepper in Adobo
  • 1  Tablespoon  Adobo Sauce
  • 2  Tablespoons  Fresh Lime Juice
  • 1  Teaspoon  Creole Seasoning
  • pinch of Salt
  • pinch of Pepper
  • 2  Cups  Shredded Cabbage
  • 1/2  Cup  Finely sliced Red Pepper
  • 1/2  Cup  Chopped Green Onions
  • 1/4  Cup  Finely chopped Cilantro

For the Fish

  • 1/2  Pound  Speckled Trout, cut into three inch pieces
  • 2  Teaspoons  Creole Seasoning

Directions

For the Batter

Mix the dry ingredients in a mixing bowl and mix in beer.  Add a handful of ice and stir.  Let sit until ice is melted.

For the Chipotle Slaw

Blend ingredients with a hand mixer until mixed thoroughly.

Mix ingredients together and then pour Chipotle Dressing on slaw and toss through.

 

For the Fish

Sprinkle fish with creole seasoning and then dip into batter. 

Place fish separately in hot oil and deep fry, moving back and forth, for 2-3 minutes.  

Place on paper towels to blot extra oil.

Brown white corn tortillas in a hot iron skillet.

 

To Assemble:

Place slaw on corn tortillas, then one or two pieces of fish. 

Fish Tacos can be garnished with avocados, tomatoes, chopped green onions and diced cilantro. 

Nutritional Facts

Total Fat
19g
27%
Sugar
14g
16%
Saturated Fat
6g
25%
Cholesterol
25mg
8%
Carbohydrate, by difference
99g
76%
Protein
17g
37%
Vitamin A, RAE
269µg
38%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
30mg
40%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
144mg
14%
Choline, total
26mg
6%
Fiber, total dietary
8g
32%
Folate, total
86µg
22%
Iron, Fe
5mg
28%
Magnesium, Mg
83mg
26%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
263mg
38%
Selenium, Se
16µg
29%
Sodium, Na
2086mg
100%
Water
213g
8%
Zinc, Zn
3mg
38%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.