Adelaide Oyster House in St. John's, NFLD is known for a memorable experience across the board, from food and drinks to the service and atmosphere! This is the restaurant in St. John’s to go to where you will feel like a part of the family! And since we're family, they have shared their delicious Crispy Fish Taco recipe with us.
Try the recipe or if you're in the neighbourhood, drop by – you're always welcomed. And be sure to catch this mouth-watering dish on the season premiere of Big Food Bucket List, September 3rd at 8 p.m. ET/PT on Food Network Canada! Food Network Canada is also available to stream live and on demand with STACKTV.
- Prep time 35 minutes
- Cooking time 5 minutes
- Total time 40 minutes
- Portion size 8 servings
Pico De Gallo:
Cabbage Slaw (or store buy your favourite slaw):
Smoky Adobo Sauce:
Batter: Combine all ingredients of the dry batter in one bowl and wet batter in another bowl and mix by hand to incorporate.
Fish: In shallow-frying, heat 2-3 inches of oil. In shallow frying, the food must sit undisturbed for a few minutes in the pan so a crust can form, and the food can brown properly. If you have a thermometer, get the oil to 375°F.
Dredge the cod fillet in wet and dry batter and drop into a pan for a shallow fry for about 2-3 minutes on each side.
While that is frying, grill flour tortilla shell in another pan for 30 secs on each side.
Pico De Gallo: Combine all ingredients in bowl mixed by hand.
Smoky Adobo Sauce: Combine all ingredients in a food processor or blender until incorporated.
Chipotle Mayo: Combine all ingredients in bowl mixed by hand.
Coleslaw: Slice cabbage thinly and mix red and green cabbage.
Plating: Place grilled flour tortilla on plate. Apply chipotle mayo to tortilla. Top with spoon of pico de gallo. Place fish on top. Add smoky adobo sauce, homemade cabbage slaw, avocado and garnish with cilantro and lime wedge.
334 Water St, St. John’s, NL
Tel: (709) 722-7222