Lake Perch Tacos Recipe

Combine the white vinegar, water, sugar, kosher salt and dried oregano in a small saucepan and warm gently just until sugar and salt dissolve; do not boil. Remove from heat and let cool slightly.

Place sliced green cabbage, red cabbage, carrot and red onion in a non-reactive bowl or jar. Pour the warm pickling liquid over the vegetables, pressing down to submerge. Let sit at room temperature for 30 minutes to 1 hour, stirring or pressing once or twice. Transfer to refrigerator if not using within an hour; curtido is best after at least 30 minutes and keeps for 3–4 days.

In a bowl combine corn kernels, diced tomato, red bell pepper, sliced scallion and chopped cilantro.

Add lime juice, olive oil, salt and black pepper. Toss to combine and taste; adjust seasoning. Refrigerate until ready to use (can be made up to 24 hours ahead).

Stir together crème fraîche (or sour cream), minced chipotle, adobo sauce, lime zest and lime juice until smooth. Season with salt to taste. Chill until assembly. If you prefer a thinner sauce, whisk in 1–2 tsp of water or milk.

Pat perch filets dry with paper towels. Season lightly on both sides with 1/2 tsp salt and 1/4 tsp black pepper (reserve remaining salt and pepper for finishing).

Prepare the batter: in a mixing bowl whisk together all-purpose flour, cornstarch, cornmeal, baking powder, 1 tsp salt, 1/2 tsp black pepper and garlic powder. Gradually whisk in cold sparkling water until a thick, smooth batter forms (the batter should coat the back of a spoon but still be slightly loose). Keep the batter chilled (place bowl over ice if needed) for maximum crispness.

Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises to the surface within a few seconds.

Working in batches, dip each perch filet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 2–3 minutes per side (depending on thickness) until golden brown and crisp and internal fish temperature reaches 145°F or flesh flakes easily. Avoid overcrowding the pan.

Transfer fried filets to a wire rack set over a baking sheet lined with paper towels and keep warm in a 200°F (95°C) oven while you finish remaining filets.

Warm the All Souls corn tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep stacked and wrapped in a clean kitchen towel to stay warm and soft.

To assemble each taco: place one warm tortilla on a plate, spread about 1 tablespoon of chipotle crème fraîche in the center, add one fried perch filet, top with 2–3 tablespoons curtido, 2 tablespoons sweet corn salsa, and a sprinkle of fresh cilantro. Finish with a small pinch of coarse salt and a squeeze of lime.

Serve 2 tortillas per order (two tacos). Offer additional lime wedges and reserved chipotle crème fraîche on the side.