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Matt Taylor-Gross / Food Styling by Barrett Washburne
Ingredients
Caperberry Remoulade
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1/2 cup mayonnaise
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1 Meyer lemon, zested (2 teaspoons) and juiced (1 tablespoon)
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1 scallion, minced (about 2 tablespoons)
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2 tablespoons finely chopped caperberries
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1 tablespoon finely chopped cornichon
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1 tablespoon whole grain mustard
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2 teaspoons fish sauce
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Kosher salt and ground black pepper to taste
Kohlrabi Slaw
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2 Meyer lemons, zested (4 teaspoons) and juiced (2 tablespoons)
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1 tablespoon honey
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1 tablespoon Dijon mustard
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1 tablespoon fish sauce
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2 tablespoons extra-virgin olive oil
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1 (8-ounce) kohlrabi, julienned on a mandoline (1 cup)
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1 bunch scallions, sliced on bias (3/4 cup)
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1 bunch cilantro leaves, leaves removed (1/2 cup)
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1 Fresno chile, thinly sliced lengthwise
Fish Seasoning
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2 tablespoons kosher salt
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1 1/2 tablespoons sugar
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1/8 teaspoon cayenne pepper
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1/2 teaspoon paprika
Tortillas
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2 cups masa harina
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1 1/2 cups water
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2 tablespoons achiote paste
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1/4 teaspoon salt
Fish Tacos
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1 pound cod, cut lengthwise into 4 long strips, then cut crosswise in thirds
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Kosher salt
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1 cup all-purpose flour
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1/4 cup cornstarch
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2 ounces vodka, cold
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6 ounces soda water, cold
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1 tablespoon Fish Seasoning, plus more as needed
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Ice cubes
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Canola oil for frying
Directions
Make the Caperberry Remoulade
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Whisk together mayonnaise, lemon zest and juice, scallion, caperberries, cornichon, mustard, and fish sauce in a small bowl. Season to taste with salt and pepper. You will have about 3/4 cup remoulade; cover and refrigerate until needed.
Make the Kohlrabi Slaw
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Whisk lemon zest and juice, honey, mustard, fish sauce, and olive oil; season with salt and pepper. Add kohlrabi, scallions, cilantro, and chile; toss to coat; season with salt and pepper. Cover and refrigerate until needed.
Make the Tortillas
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Add masa harina, achiote paste, and salt to a medium bowl; stir in warm water. Mix by hand until dough comes together, and then knead for 1 to 2 minutes longer, adding more masa if dough is too sticky or more water if it is too dry. Cover with plastic wrap and set aside for 5 to 10 minutes to hydrate. Divide dough into 12 (1 3/4-ounce) portions and roll into smooth balls. Cover with a dish towel to keep from drying out.
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Preheat a griddle or large skillet over medium-low heat. Cut sides from a gallon ziplock bag and position bottom edge near hinge in a tortilla press. Place 1 dough ball into plastic bag and press into a tortilla. Peel off tortilla from plastic and place onto griddle. Cook until surface is slightly dried, 1 to 2 minutes per side. Place tortilla on a plate, cover with a kitchen towel, and set aside until serving. Repeat with remaining tortillas. Keep griddle warm while frying fish.
Fry the Fish and Assemble the Tacos
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Make the Fish Seasoning: Whisk salt, sugar, cayenne, and paprika in a small bowl until evenly combined.
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Whisk flour, cornstarch, and fish seasoning in a large bowl. Add soda water and vodka and whisk until smooth. Add a few ice cubes to help keep batter cold while heating oil. Add enough oil to a large pot or wok to measure about 2 inches. Heat over medium-high to 375°F.
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Line a large baking sheet with paper towels. Season fish with salt. Add fish to batter and turn to coat. Working in 2 batches, and returning oil to 375°F between batches, carefully lift fish from batter, allowing excess to drip off, and add to oil. Fry until golden brown and cooked through, turning once, 3 to 4 minutes. Using a spider or a large slotted spoon, transfer fish from oil to prepared baking sheet. Season immediately with a pinch of Fish Seasoning.
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Brush griddle with canola oil; increase heat to medium. Add Tortillas and toast until lightly browned and crisp, 1 to 2 minutes per side. Place 1 tortilla on each plate. Top with a dollop of Caperberry Remoulade, a piece of fried fish, and Kohlrabi Slaw. Repeat with remaining tortillas, remoulade, fish, and slaw, servings 3 tacos per person.
To make ahead
Fish Seasoning can be made 2 weeks in advance and stored in an airtight container at room temperature. Caperberry Remoulade can be made 1 day in advance and refrigerated in an airtight container.