Grilled Alaska Salmon with Kerala Fish Moilee Sauce
‘Filet of Fish’ Wild Alaska Pollock Tacos by Exose Grant Masterchef: The Professionals Finalist 2019
‘Filet of Fish’ Wild Alaska Pollock Tacos by Exose Grant
Masterchef: The Professionals
Finalist 2019
Ingredients
Serves 4
Tacos
• Wild Alaska pollock filets, 3oz each
• 500g breadcrumbs
• 500g eggs
• 500ml sparkling water
• 8 (6-7in) flour tortillas
• 2 cups iceberg lettuce, shredded
• ¼ cup white onion, diced
• 4 American cheese slices
• 1 lemon, sliced into 4 wedges
Tartar Sauce
• ½ cup mayonnaise
• 1 tablespoon sour cream
• 2 tablespoons onion, minced
• 2 teaspoons lemon juice
• ¼ cup dill pickle, minced
• 2 teaspoons capers, minced
• ¼ teaspoon sugar
• 1/₈ teaspoon garlic powder
• 1/₈ teaspoon celery salt
• ¼ teaspoon Worcestershire
• 1/₈ teaspoon black pepper
Method
1. Make the tartar sauce. Add all tartar sauce ingredients to a bowl then mix until well combined. Refrigerate until needed.
2. Using the breadcrumbs, egg and sparkling water – bread the fillets.
3. Preheat the fryer oil to 177°C. Fry for 5-7 minutes or until the fish is golden brown. Shake baskets occasionally to prevent fillets from sticking to the basket.
4. Heat flat top or cast iron skillet on high temp. Heat flour tortillas for about 15 seconds per side. Top each tortilla with ½ slice of American cheese, pollock fillet, tartar sauce, diced onions, and shredded lettuce. Serve with a lemon wedge.
