Quinoa-Batter Fish Fry
Missing those fried fish tacos you had that one time at a shabby little beach restaurant in Southern California? Or the fish-and-chips from the chipper? Yeah, me too. The nice thing about this recipe is you can fry up a batch easily—no deep-fat fryer required. The batter is made with quinoa flour and gets added texture and crispness from toasted quinoa. Serve the fish as a main dish with whatever side you life, douse it in malt vinegar, or satisfy that California craving and use it to make tacos.
Fish Tacos: Serve the fish in Quinoa Corn Tortillas topped with slaw, avocado slices seasoned with lime juice and salt, a sprinkle of cotija cheese, and Pickled Pink Onions. For the slaw, in a large bowl, whisk together 3 tbsp mayonnaise, 1 tbsp hot sauce, 2 tbsp lime juice, and 2 tsp honey. Add 2 cups shredded cabbage, toss to coat, and season with salt and pepper.
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