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
615
Calories Per Serving
Deliver Ingredients

Ingredients

For the Batter

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

For the Chipotle Slaw

  • 1 Cup Blue Plate Mayonnaise
  • 1 Chipotle Pepper in Adobo
  • 1 Tablespoon Adobo Sauce
  • 2 Tablespoons Fresh Lime Juice
  • 1 Teaspoon Creole Seasoning
  • 1 pinch of Salt
  • 1 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
5g
7%
Sugar
13g
14%
Saturated Fat
1g
4%
Cholesterol
45mg
15%
Carbohydrate, by difference
117g
90%
Protein
26g
57%
Vitamin A, RAE
317µg
45%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
58mg
77%
Calcium, Ca
128mg
13%
Choline, total
10mg
2%
Fiber, total dietary
7g
28%
Folate, total
158µg
40%
Iron, Fe
6mg
33%
Magnesium, Mg
127mg
40%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
333mg
48%
Selenium, Se
25µg
45%
Sodium, Na
631mg
42%
Thiamin
1mg
91%
Water
216g
8%
Zinc, Zn
2mg
25%

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.