Fish Tacos with a Chardonnay Parmesan Sauce

I used tortillas to make tacos in this recipe, does that mean that there is a Mexican influence in this dish? Living in Texas for 10 years, I never really got into Mexican food. Frankly, I don’t prefer it. When my friends and I would end the night out, we would always go to Kerbey Lane. They would always get queso to start with and ugh, I didn’t like it/I didn’t eat any of it. However, I do like guacamole and salsa. Anyway, when we would go to Trudy’s, I always ordered the club sandwich while everyone else would order tacos, burritos, and enchiladas.

What I’m saying is that, I found a new appreciation for tortillas. When I was interning at Oceana, one of the appetizers that I had to plate was fish tacos. It was topped with a lime-mayo sauce and served with pickled jalapeño peppers in a pink dipping sauce. I don’t like mayo so I made my own sauce.

[100% organic, wild hake]

For the Fish

  • 4 cups AP flour
  • 2 TBS ground coriander
  • 2 TBS cayenne pepper
  • 2 eggs
  • 1½ lb hake fillets or any other white fish

Cut fish fillets into thin strips and set aside.

In a ziplock bag, pour in the flour, ground coriander, and cayenne pepper. Shake it to mix well. Beat eggs in a bowl and set aside.

Work in batches, take a handful of sliced fish and drop them into the beaten eggs. Coat egg wash on each individual fish piece. Strain and give them a little shake before putting them into the ziplock bag. Close ziplock bag and shake to coat fish pieces. Take out of bag and place on a wire wrack with a sheet tray under it.

Freeze breaded fish until ready to use.

For the Sauce

  • 1 TBS butter
  • 1 TBS AP flour
  • ½ cup chardonnay
  • ½ cup heavy cream
  • ¼ cup parmesan cheese
  • Dash cayenne pepper
  • Salt & pepper

In a small saucepan, melt the butter then add in the flour. Mix to combine well and cook for 1 minute to get rid of the raw flour taste. Whisk in the cream and wine. Cook until slightly thickened and add in the parmesan cheese, mix well to combine, and season with salt and pepper. Add a dash of cayenne pepper. Cool for 5 minutes and then place in a squeeze bottle.

Shake the bottle before using.

For the Tacos

  • White corn tortillas
  • 2 cups mesclun salad, packed

Scrunch up mesclun salad and slice thinly, set aside. Heat up tortillas according to package instructions.

For the Finish

  • 1 cup cilantro leaves (optional)
  • Oil for frying
  • Salt & pepper

In a deep fryer, heat oil to 350°F. Work in batches, fry fish pieces until golden brown. When fish are ready, let it cool for 2 minutes over a wire rack and season with salt & pepper.


Take a pinch of the chopped salad and place in the center of the tortilla. Place fish pieces on top of salad, top with cilantro leaves, and drizzle sauce over the top. Serve immediately.

*I forgot to put the cilantro leaves on, under the sauce. Oops!

**Inspired from Oceana.

Anything can be made into a tiny serving: bite size!

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