A dash of Cajun, Hawaiian, Japanese and Mexican cuisines all in one bite… This guacamole recipe has been perfected over the past 10 years, with the first iteration as learned from a trip to Hawaii years ago.
Ingredients:
- cod, sliced in 1-2 inch pieces
- 1-2 teaspoons Zatarains liquid crab boil
- Zatarains fish fry
- lemons
- oil
- corn tortillas
For the guacamole:
- ripe avacado
- tomato
- purple onion
- garlic
- cilantro
- 1 tesapoon Worchester sauce
- 2 teaspoons Yuzu sauce
- salsa
Preparation:
Make guacamole first. Allow fish sit in crab boil and water (enough to cover the fish) for 10-15 minutes. Heat oil for frying. Remove fish from crab boil without rinsing and coat the fish in the fish fry. Cook until golden brown. Remove fish from oil and place on paper towels to remove grease. Squeeze fresh lemon over fish. Salt to taste. Serve with guacamole, warm tortillas and soured cream or crème fraîche.