Fish Tacos & Fumé Blanc!
We have never shied away from a Taco Tuesday and with summer officially here, we're enjoying some lighter fare that mirrors the season: fresh and bright foods that dance on the tongue and make your mouth water. One of our favorite summertime tacos is the Fish Taco. The crispy fried fish wrapped in a warm, soft tortilla and topped with crunchy cabbage and a slightly spicy pico de gallo is a fun food friend to our wine of the month, the 2016 Fumé Blanc.
Not exactly familiar with Fumé Blanc? Fumé Blanc is made from sauvignon blanc but aged in oak for a period of time to soften some of the grassy aromas and flavors that sauvignon blanc offers. The Rubino Estates 2016 Fumé Blanc has a complex nose with vanilla and hints of citrus including oranges, orange blossom, and pomelo. A smooth texture is complemented by a rich and creamy mouthfeel and a soft acidity. Some exotic fruit comes through with flavors of mango and pineapple upside-down cake. A great wine on its own, a chilled glass of Fumé Blanc is a great pairing with this fish taco recipe from Sam Sifton of the New York Times.
- 2 medium tomatoes, seeded and finely chopped
- 1 small red onion, peeled and finely chopped
- 1 clove garlic, minced
- ½ cup roughly chopped cilantro
- 1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
- ¼ cup mayonnaise
- ½ cup sour cream
- 2 limes, 1 halved and 1 cut into wedges
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon canned chipotle pepper, finely chopped (optional)
- ½ cup flour, preferably Wondra or other fine-milled flour
- 1 ½ teaspoons chili powder
- ½ cup milk
- ¼ cup peanut oil, plus a splash more for greasing pan
- Pat of butter
- 1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
- 12 6-inch fresh corn tortillas
- 2 cups shredded green cabbage
- A saucy hot sauce, like Tapatio or Frank’s
- In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
- In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
- In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
- Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
- Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
- Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
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