Chef Kaelin Ulrich Trilling
LA CALENDA, YOUNTVILLE
“Well, the octopus can adapt well to many environments. I like to think I can, as well,” says Kaelin Ulrich Trilling, chef de cuisine of Yountville’s La Calenda, as he runs h...
Ingredients
SERVINGS: 8–10 tacos
FOR THE FRIED FISH
- 1 cup gluten-free multipurpose flour for the batter, plus 1 cup for dredging the fish
- ¼ cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt, plus additional for seasoning
- 4 tablespoons hot sauce
- 1 (12 ounce) can of club soda
- 2 pounds cod fillets, skin removed
- 1 gallon canola oil
For the Chipotle Mayo
- 1 cup mayonnaise
- 2 tablespoons canned chipotle peppers in adobo, puréed
- ½ teaspoon kosher salt
- ½ teaspoon distilled vinegar
To Serve
- 8–10 heirloom corn tortillas*
- 1 small head of Napa cabbage, julienned
- 3 breakfast radishes, sliced paper thin
- 2 limes, cut into wedges
- Cilantro leaves
- Hot sauce of your choice
- *La Calenda makes and hand-presses its stone-ground tortillas from scratch, but you can use heirloom corn tortillas from your local grocery store or farmers’ market.
Preparation
FOR THE FRIED FISH:
Cut the cod fillets into 2- to 3-inch by ½-inch pieces. Reserve for later use.
In a bowl, mix all dry ingredients with a whisk until evenly incorporated. Whisk the can of club soda and hot sauce into the dry ingredients until the batter is smooth.
Heat the oil in a pot to 375°F.
Dredge the fish in the flour and shake off any excess.
Carefully dip 3–4 pieces of the floured fillets into the batter, then gently place into the hot oil. Cook each fillet for 3 minutes, or until the crust is golden brown.
Using a slotted or skimmer spoon, carefully remove the cooked fillets from the oil and place on a plate lined with paper towels to drain. Season with kosher salt.
Repeat until all the fish is cooked.
FOR THE CHIPOTLE MAYO:
Place all ingredients into a bowl and mix until completely incorporated.
About this recipe
TO SERVE
Place a small handful of Napa cabbage on a warm tortilla and top with a piece of fried fish. Drizzle Chipotle Mayo and hot sauce over the fish. Garnish with radish slices, cilantro leaves and a wedge of lime.
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