Entree: Antarctica – National Cuisine – Frozen Fish Tacos (Warm tortillas filled with pan-fried whitefish and crisp slaw using frozen fish common to expedition supplies)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 frozen whitefish fillets, approx. 4 oz (115 g) each
- 1 cup (240 ml) buttermilk
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) smoked paprika
- 1 1/2 cups (360 ml) vegetable oil for frying
- 8 small corn tortillas (6-inch)
- 2 cups (200 g) green cabbage, thinly sliced
- 1/4 cup (60 g) red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup (60 g) fresh cilantro, chopped
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) lime juice
- 1 tsp (4 g) granulated sugar
- Lime wedges for serving
- Salt and additional black pepper to taste

Instructions

1. Thaw the frozen fillets in the refrigerator overnight or under cold running water until pliable; pat dry with paper towels and season lightly with 1/4 tsp salt and 1/4 tsp black pepper.
2. Pour the buttermilk into a shallow bowl. In another bowl, whisk together the flour, baking powder, smoked paprika, and remaining 1/4 tsp salt and 1/4 tsp black pepper.
3. Heat the vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a breadcrumb sizzles on contact.
4. Dip each fillet into the buttermilk, then dredge in the flour mixture, pressing to adhere. Shake off excess and carefully place into hot oil. Fry in batches 3–4 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C). Transfer to a paper-towel-lined tray and keep warm.
5. Meanwhile, make the slaw: combine sliced cabbage, red onion, jalapeño, and cilantro in a bowl. Whisk together sour cream, mayonnaise, lime juice, and sugar; toss with the cabbage mixture and season to taste.
6. Warm the tortillas in a dry skillet or directly over a low flame for 20–30 seconds per side until pliable.
7. Assemble tacos by placing a fillet in each tortilla, topping with a generous spoonful of slaw and a squeeze of lime. Serve immediately.