## Jack Stein’s Pouting Tacos: A Delicious Twist on Seafood Tradition
Jack Stein, the son of celebrated chef Rick Stein, is making waves in the culinary world by championing the unsung heroes of the seafood scene. He’s not afraid to venture beyond the usual suspects like cod and salmon, and his recent focus on lesser-known species like pouting, horse mackerel, cuttlefish, megrim sole, and coley has sparked a wave of culinary curiosity. In fact, a recent survey of over 8,000 customers at Rick Stein Restaurants revealed that a whopping 66 percent were eager to try these often overlooked seafood treasures.
One of Jack Stein’s most popular creations is the Pouting Taco with Pico de Gallo Salsa. This dish beautifully showcases the unique flavor of pouting, a delicate white fish with a slightly sweet and firm texture. The pouting is lightly battered and fried to a crispy golden perfection, then nestled inside warm corn tortillas and topped with a vibrant, zesty Pico de Gallo salsa.
This dish is not just delicious, it’s also a testament to Jack Stein’s commitment to sustainability and responsible seafood sourcing. By championing less popular species, he helps reduce pressure on overfished stocks and encourages a more diverse and vibrant seafood market.
Ready to embark on your own culinary adventure with Jack Stein’s Pouting Tacos? Here’s his simple, step-by-step recipe that’s sure to delight your taste buds:
Ingredients:
*
For the Tacos:
* 12 corn tortillas (10cm)
* 400g pouting fillets (coley, whiting, hake, or cod can be substituted)
* 100g plain flour, seasoned with a pinch of salt and black pepper
* One liter vegetable oil
*
For the Batter:
* 200g plain flour
* 1/4 tsp salt
* 1/2 tsp baking powder
* 275ml cold beer
*
For the Pico de Gallo Salsa:
* Two large ripe tomatoes, deseeded and finely diced
* Half an onion or a few shallots, finely chopped
* A handful of coriander, chopped
* One green serrano or jalapeno chili, finely chopped
* 1/4 teaspoon salt
* Juice of half or one lime
* 1/4 small white cabbage, finely shredded
* One avocado, stoned, peeled, and diced
* Hot chilli sauce, such as Cholula
Instructions:
1.
Warm the Tortillas:
Warm the tortillas in a dry frying pan, in a microwave, or in the oven. Get your toppings – shredded cabbage, diced avocado, and hot chili sauce – ready.2.
Make the Pico de Gallo Salsa:
Mix all the salsa ingredients in a bowl, starting with the juice of half a lime and adding more to taste.3.
Make the Batter:
Sift the flour, salt, and baking powder into a bowl. Using a balloon whisk, incorporate the beer until you have a smooth batter. Set aside.4.
Cook the Fish:
Cut the fish into 1cm-thick fingers. Heat the oil in a large pan to 190°C. Dip a few pieces of fish into the seasoned flour, shake off the excess, then dip them into the batter. Fry for around two minutes until crisp and golden. Repeat until all the fish is cooked, draining each batch briefly on kitchen paper to remove excess oil. Sprinkle lightly with salt.5.
Serve:
Serve the fish immediately in warm tortillas with all the toppings.Jack Stein’s Pouting Tacos are a delicious and exciting way to explore the world of unsung seafood. So, grab your ingredients, get your hands dirty, and prepare to be surprised by the delightful flavor of this unexpected seafood treasure! Bon appétit!
