Chef Jose Garces uses a batter of rice flour and vodka to produce shatteringly crisp fish bites that he then stuffs into warm tortillas and tops with cool, crunchy slaw.

Ingreadients:

• 2 cups apple cider vinegar
•  ¹⁄₄ cup granulated sugar
•  2 tbsp. kosher salt, plus more to taste
•  ¹⁄₂ head red cabbage, shredded
•  ¹⁄₂ cup mayonnaise
•  2 tbsp. minced capers
•  2 tbsp. minced parsley
•  2 tsp. fresh lime juice
•  1 canned chipotle chile in adobo, with sauce
•  1 ¹⁄₂ cups rice flour
•  1 ¹⁄₂ tbsp. vodka
•  ¹⁄₂ cup plus 2 tbsp. all-purpose flour
•  1 tsp. agave nectar
•  ¹⁄₄ tsp. baking soda
•  Canola oil, for frying
•  Kosher salt, to taste
•  8 oz. mahi mahi, cut into 10 1" x 2" pieces
•  10 flour tortillas or corn tortillas
•  1 avocado, pitted and thinly sliced

 

Direction

1. Toss vinegar, sugar, salt, and cabbage in a bowl; cover and refrigerate at least 1 day.
2. Combine mayonnaise, capers, parsley, lime juice, and chipotle chile in a blender and purée until smooth. Refrigerate remoulade until ready to use.
3. Whisk 1 cup rice flour, the vodka, 2 tbsp. all-purpose flour, agave, baking soda, salt, and 3⁄4 cup water in a large bowl until smooth; refrigerate until ready to use. Combine remaining flours and salt to taste in a separate bowl; set aside.
4. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Toss fish in dry batter, then wet. Working in batches, fry fish until golden and crispy, 2 minutes. Transfer to paper towels to drain and season with salt. Serve fish on tortillas with cabbage slaw, remoulade, and avocado