Every summer we receive requests for the recipe for the Beacon Room’s super delicious Fish Taco. So here is (by popular request) Chef Kim Premny’s, Chef at The Beacon Room in Orleans , http://www.capecodrestaurants.com/dining-guide/all/11_beacon_room/ recipe for Fish Tacos, one of Chef Premny’s favorite dishes.
Serves 2-3 people
1 1/2 lbs. Haddock or Cod (any white flaky fish)
6 Flour tortillas
2 cups Shredded iceberg lettuce
1 cup cooked jasmine rice
1/2 cup Salsa (we make ours but you can buy what you like)
1 cup Black Bean Salad (again store bought will work)
1 Ripe Avocado
1 cup Sriracha creme fraiche (see recipe below)
1 cup of cooking oil
Sriracha creme fraiche:
1 cup of sour cream
1 Tbl fresh lemon juice
3/4 Tbl Cajun seasoning
1 Tbl Sriracha hot sauce
Dash of salt
Blend ingredients in food processor or mix well by hand.
In deep pan bring cooking oil to a temperature of 350 degrees. Place lightly floured fish in 4 oz pieces into oil. Cook approx 3 to 4 min. on each side (you may also bake fish in 450 degree oven for 15 min. instead). Pull fish from pan and let rest on paper towels.
Place 6 flour tortillas out (you may grill these if you like), layer each with shredded lettuce, salsa, black bean salad, warmed jasmine rice. Then place your six pieces of fish on top. Top each with a slice of avocado and plenty of Sriracha creme fraiche.