For the fish taco torta, deep-fried mahi mahi is placed inside a bun with tortilla chips. The crunchy combo is then topped with pico de gallo, creamy Peppadew slaw, lime juice, cilantro and habanero for an extra kick.
Sandwich:
Fish Taco Torta
Where to Find It:
Tilia
2726 W 43rd Street
Minneapolis, MN 55410
History:
Steven Brown has received numerous accolades for his cooking talents and the opening of Tilia lets him showcase them in a restaurant of his own. Along with business and marketing partner Jorg Pierach and chef Sam Miller, the group hopes to create a homey, timeworn restaurant with a menu filled with variety and friendly flavors.
BITE Score Rating:
B- Really outstanding -- all the best parts of a potato roll and brioche rolled into one. It doesn’t get soggy and fall apart.
I- Unlike any fish sandwich I've ever had. The batter is somewhere in between tempura and beer batter.
T- There's lime in the mayo, theres lime in the slaw and that kind of sourness works so well with the fried fish and the creaminess of the homemade mayonnaise.
E- What you're getting is not only a kick-ass meal, but a taste of the Twin Cities.
Results: Defeated by the Yardbird.
Recipe:
Ingredients
* 2 quarts and 1 cup of Canola Oil
* 6 Egg Yolks
* 2 Habanero Peppers
* 1 Cup of Lime Juice + Zest & Juice of 2 Limes
* 3.5 Tablespoons of Kosher Salt
* 1 Tablespoon of Granulated Sugar
Directions for Lime Mayonnaise
* Temper the eggs over a bain marie until they darken and form ribbons.
* Remove from heat and begin whisking in the oil slowly.
* Add juice as you go to thin and incorporate the emulsion.
Ingredients for Crispy Fry Batter
* 3/4 cup of Flour
* 3/4 cup of Corn Starch
* 1 Tablespoon of Hungarian Paprika
* 1/2 Teaspoon of Kosher Salt
* 1/2 Teaspoon of Baking Soda
Directions for Lime Mayonnaise
* Reserve 1/3 of the batter for the dredge.
* Mix ingredients in work bowl and mix with a lager beer so you can see your finger through it, though it
clings.
* The thinner the batter the more delicate the crust.
Ingredients for Peppadew Slaw
* 1 Head Green Cabbage, shaved on Mandolin
* 1 Habanero Pepper seeded and minced fine
* 4 Peppadew Peppers minced fine
* 3 Jalapeno seeded and minced fine
* 1 Limes (Juice & Zest)
* 2 Tablespoons of Kosheer Salt
* 1 Tablespoon of Cracked Black Pepper
Directions for Peppadew Slaw
* Mix all ingredients in large bowl and let it sit overnight;
* Adjust seasoning to taste.
Ingredients for Pico de Gallo
* 10 Ripe Roma Tomatoes seeded and diced
* 3 Jalapenos seeded and diced
* 1/2 Bunch of chopped Cilantro
* 1 Red Onion
* 1 Juiced Lime
Directions for Pico de Gallo
* Mix all ingredients in large bowl.
Ingredients for Fish Taco Torta
* Corn Tortillas cut into wedges, fried in pork fat and seasoned with salt and ground cumin
* Soft Bun (i.e. Milk Bread)
* Cilantro
* Limes
* 4 2-3 oz. Portions of Dorado (Mahi) – pin bones and bloodline removed, cut on a bias
Directions
* Heat oil to 350 degrees.
* Season fish with salt and pepper.
* Dredge in dry batter and dip in batter then into fryer.
* Fry 2-3 minutes until golden and crisp.
* Lightly season.
* Toast the bun on the griddle and start layering on the bottom bun.
* Add first the corn tortillas, then the peppadew slaw, liberal amount of lime mayonnaise, fish, pico de gallo, cilantro and finally the top bun.
* Serve with wedges and an ice cold beer!
