Tempura Blowfish Taco

I wasn’t kidding when I said it’s going to be a week of blowfish, but looking at the damage I realize it may be more like three days of blowfish as I evidently didn’t take into account that my children would blow through them as fast as I could fry them up. I will likely have to make another run to the docks and grab some more before winter sets in.

Fish tacos. Honestly this is just my tempura blowfish recipe but in taco form. There is not many ways you can wrongly construct a taco as long as the ingredients are fresh and delicious, so you can just use this recipe as inspiration for what you can do with blowfish if you were out of ideas.

Ingredients

• 1 egg
• 1 cup water
• 1/2 cup flour
• 1/2 cup cornstarch, more for dusting the fish
• 1 pinch salt
• ice cubes
• Vegetable oil, for frying
• About 40 puffer filets (20 blowfish)
• Soft flour tortillas
• 1 cup sour cream, mixed with 1 teaspoon cajun seasoning (or old bay), a bit of lemon zest and juice, garlic powder, dill, black pepper, chili powder
• Arugula or lettuce or cabbage/cole slaw
• Salsa
• Tomatoes
• Shredded cheddar cheese
• Diced onion (optional)

1. Heat the oil—it’s ready when you drop a few pieces of batter in and creates fast and small bubbles. 
2. Combine the corn starch, flour, salt, water, and ice cubes.
3. Dust the blowfish filets with corn starch and dip in the batter. Fry until golden brown.
4. Set on paper towel to keep them crispy.
5. Construct the taco by placing a few fried filets in a flour tortilla, drizzle with the sour cream, cheese, salsa, and garnish with tomatoes and arugula/lettuce/cabbage/coleslaw.