When the cold and darkness gets too much, the Perfect Fools CEO teleports to sunny Miami using her home-cooked fish tacos
Sweden is a lovely country in many ways. We have not been at war for more than 200 years, we have a year paid maternity/paternity leave, free childcare and school all the way through to university and six weeks of vacation each year. That last thing is very much needed because Sweden has one major thing going against it. The winter.
We live through five months of darkness, sleet and snow. Yes, it is nice to have white Christmases but that’s about it.
Winter in the kitchen
The cosy Christmas table
Fortunately, my sister and brother live in Florida so every year during winter I visit them for a couple of weeks. But before I join the sisterly and brotherly comfort, I always spend a couple of nights at Soho Beach House in Miami. It has truly become my peace-of-mind place. And I always order the fish tacos.
Ann's inspiration for this recipe
Sitting on the club floor, drinking a couple of margaritas and diving into taco heaven. It truly feels like Heaven on earth. People always tell me that food or drink you eat and drink locally never tastes the same at home. I believe this is true. Vinho Verde should only be drunk in Portugal. But in the case of fish tacos I decided to make my own version so I could remember and be teleported to my little piece of Heaven at home even in the midst of winter.
I use any fresh fish available, usually salmon, and always present the dish on a cutting board.
Beach House Fish Tacos
Ingredients (serves four):
- 600g fresh fish (any kind of white fish or salmon will do)
- 1.5 dl flour (to coat the fish)
- 2 eggs (to coat the flowered fish)
- 2 dl panko (to coat the fish the second time)
Spices (to be mixed into the flour for the first coating)
- 1 tablespoon ground cumin
- 1 tablespoon chilli powder
- 1 teaspoon smoked paprika
-1 teaspoon onion powder
- 1 tablespoon kosher salt
- Oli for frying
- 1 head Romain lettuce
- Roasted onions
- Sriracha mayonnaise
- Taco sauce
- 4 limes
- 12 Corn tortillas
1. Heat the oven to 150 degrees centigrade
2. Cut the fish into 1 cm thin slices
3. Mix the flour and spices in a dish and coat the fish slices.
4. Whisk the 2 eggs in a separate dish and dip the coated fish before coating them in panko.
5. Warm the tortillas in the oven for 5 minutes
6. Fry the fish until it is crispy. Takes only a minute or two on each side.
7. Serve with fresh Romain leaves, big chunks of cilantro, roasted onions, sriracha mayo, taco sauce, tortillas, limes and guacamole on a cutting board and indulge in tropical heaven.