Today on Leftover Hacks, the new series from Eater that transforms last night's dinner into something new and exciting for today, an order of sashimi gets a serious facelift to become beer-battered and fully-loaded fried fish tacos. Watch the video above to see how it's done, and follow along with the recipe below.
Sashimi Fried Fish Tacos
Note: Play this recipe by ear, and taste as you go; like snowflakes, no two containers of leftovers are the same. Adjust to your preferences!
To make the beer batter, whisk together 1/2 cup cornstarch, 1 cup flour, 1 teaspoon baking powder, and a pinch of both salt and pepper. Add a cup of beer (pour yourself the rest of the bottle or can) and mix well to combine.
Pour a 1/2 cup flour in a separate small bowl and set aside.
Heat a few inches of oil with a high smoke-point (grapeseed or peanut works well) in a wok and heat until very hot.
While oil is heating, compose the slaw. Mix shredded purple cabbage, lime juice, and little plain Greek yogurt in a large bowl. Season with salt and pepper.
Coat each piece of sashimi (we used yellowtail, but mackerel or fluke would be great alternatives) in the plain flour first, then dredge in the beer batter, and then again in the plain flour. Once all of your pieces have been coated, add them to the oil to fry. You may need to work in batches if you have a lot of sashimi, so as not to overcrowd the wok. Cook, flipping halfway through, until crisp and golden brown, about 3 minutes total. Transfer to a paper towel-lined plate and season heavily with salt.
Assemble each taco with a few pieces of fried sashimi, a little slaw, a pinch of chopped parsley, lime zest, and a dollop of spicy yogurt sauce (we mixed in sriracha with the leftover yogurt from the slaw).
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