Semiserious Chefs

 

Pollock Street Tacos with Carrot and Radish Slaw: Crispy fried white fish, fresh chopped vegetables, and an herby dressing all wrapped up in hand-sized street taco tortillas? Absolute perfection!

 

I’m always on a quest to introduce our son to good seafood. Andrew and I both feel our options while growing-up were ‘sub-par’ and would like for Nathan to not loath seafood in the way that his dad does.

 

Having been traveling in an RV for the last few months we’ve changed a few things about how we shop. Produce needs to be hardy and useful for multiple applications. Meat needs to be packaged into smaller quantities for the freezer, and again, useful for multiple cuisine options.

 

For fish, I most often lean toward mild white fish, both for flavor but also for cost. I also look for fish that is the least fragrant when being cooked, as Andrew is a total stinker about, well, the ‘stink.’ With these in mind I was happy to run across frozen, pre-cubed, Alaskan Pollock at an H.E.B. store in Texas. It isn’t hard to cube your own fillet, but it sure was a convenient find!

 

I chose tempura batter for the breading because, let’s be honest, it’s what I had on hand. That being said, my usual go-to frying method involves cornstarch, egg, and a flour/panko breading. I’ll tell you, it’s amazing, but tempura batter only requires one bowl, and in an RV, or small apartment for that matter, space saving hits high on the charts for reasoning.

As for the slaw, carrots survive very well in our temperature-challanged RV fridge, as do radishes. Cabbage would be a third very viable option, and obviously the most common choice for most coleslaws. I didn’t use any here, but be free to adjust the vegetables to your liking.

The dash of vinegar and honey are pretty crucial to the overall flavors of the dressing, and I highly suggest a ‘blop’ of horseradish for those who are so inclined.