May 2017 – Page 5

What to Do In a Jam

Spring is when some of the best produce is made; including peas, root veg, asparagus, rhubarb, and oddly enough, strawberries. Doesn’t that last one just stick out like a sore thumb?

I love Strawberries, these little guys are not only sweet, but confusing as hell. For example, they aren’t berries, they aren’t even fruits! They are in the same family of plants as roses, and the fleshy part of the ‘berry’ is what botanist call a fleshy receptacle, which is a fancy word for a swollen part of the vine that holds seeds. Which I think technically makes them a vegetable, however I couldn’t find anything that confirms they are. That being said, the ‘seeds’ on the outside, are actually little fruits! Which make the whole strawberry an aggregate accessory fruit. When you think about it, accessories can make the outfit, and accessories to murder still go to jail, so what’s the difference!

All that aside, let’s start making some jam.

I’m using rhubarb from my local farmers market, and frozen strawberries… which might sound odd, but here is the fact of the matter: the weather has given my area little to no strawberries. The weather in Peru must be beautiful this time of year because the package of frozen strawberries I bought were from there, and they were perfect.

Fruit and vegetables get all their taste and nutrients from the vine/ground they grow in/on. When you buy fruit and vegetables from the grocery store, the product is picked early, so it will ripen as it travels; giving it a longer shelf life. This means the quality of the product suffers. Buying local is a great way to get a better product because it has a shorter travel distance, and therefore get more time in the soil. Because of the afformentioned weather here, the strawberries are subpar and non existent in the farmers’ market. So, I’m going for the frozen strawberries. Firstly, they are picked right when they are ripe, and then flash frozen. Secondly, they are brought in from where the weather has been kinder to them. So it’s the best choice for me now.
This Jam came out beautifully, the classic mixture of strawberries and rhubarb is popular for a reason, and the added hint of caramel was a nice addition. That being said, the recipe given below is what I did, but if I were to do it again, I would definitely cut the Pectin in half, and replace more of the regular sugar with the Browned sugar.

Browned Sugar:

283g (10oz) of granulated sugar.
This is essentially caramel that acts more like sugar. It has that sweet aromatic flavour of caramel, but remains crystallized like sugar.

Jam:

600g Frozen sliced strawberries (yes frozen, read above for why)
200g of Rhubarb
254g Browned Sugar
293g Sugar
57g Pectin
1.5 T Vinegar

Place a piece of parchment paper on a sheet pan, and layer 283g of sugar evenly over the sheet pan.
Place pan into a 270 degree convection oven (300 degree, if not convection).
After half an hour, use a spatula to move sugar around, and break up any clumps forming. Rotate pan 180 degrees.
Keep repeating step 3 until sugar is golden brown and delicious
Let sugar cool, if lots of clumps form, use a food processor to restore to granules

Now that we have the Browned Sugar, let’s start our jam!

Wash the rhubarb, trim off the leaves and branches, then cut it into 1″ bias slices.
Place the Strawberries and the Rhubarb into a pan on low heat. Mix it occasionally until there is enough liquid to mostly cover the rhubarb and Strawberries, then place the lid on the pan.
Keep lid on pan until the rhubarb becomes becomes really soft.
Remove the lid, and turn up heat to high until the mixtures comes to a rapid boil.
Add Sugar, Browned Sugar, pectin, and Vinegar and mix until incorporated.
Leave mixture on high for 5-10 minutes mixing continuously, then lower heat to medium and make sure mixture stays at a medium boil.
Keep mixing so that it doesn’t burn on the bottom of the pan, and wait until the mixture get viscous. If the boil starts to become roaring, lower the temperature.
Take a spoon and use it to put a drop of the mixture into ice water. If the drop disintegrates in the water, leave the mixture to boil longer, if it holds a ball like shape, it’s ready to remove from the heat.
Let mixture cool, then transfer to storage container and put in the fridge
Take a fancy photo, and post it to Instagram with the hashtag #foryourfoulmouth

Sources:
http://harvestontario.com/whatinseason
https://youtu.be/LybfPwCzs3g  
https://www.theguardian.com/science/blog/20 13/oct/03/science-magic-jam-making didn’t use any information directly from here, but it helped me make my recipe

My journey into buying a knife

Recently, I decided to buy a new chef’s knife, and it has been quite a journey. Before I get into what I bought and why, let me preface it by saying: knives’ quality are determined by feel, not back story. If you’re a cook who can do 100% of your work with a sharpened spoon, do it. Don’t let your tools define how you’re going to work or what kind of worker you’re going to be. I want to share the information I learned, because I feel it offers a bigger picture of the knife industry right now. I also want to share some mis-information people believe, that may bias your next knife purchase.

With that, I’m a big fan of Alton Brown, and Chef Ramsey. So the first two knives I looked into were Shun and Wüsthof, because they are endorsed respectibly by the two. I generally don’t put too much weight into celebrity endorsements, but Alton Brown often unofficially endorses restaurants, equipment, books and more… simply because he likes them. As far as I know, the only paid endorsement he does is from Shun because he is such a big fan of the brand. Contrary to that, Gordon Ramsey puts his name on a lot of brands, when I looked into what he had to say about Wüsthof, I felt his claims sounded pretty accurate.

So basically, after I looked up reviews, watched some YouTube videos of the two endorsements, read third party reviews, and asked sales clerks about them… it became pretty apparent that I had stepped into a war zone.

By trying to compare those two brands, I was essentially asking the difference between Western and Asian knives. A topic people are extremely passionate about.

Here are the Coles Notes of the supposed benefits I was told:

Asian(usually Japanese made) knives:

Use harder layered steel, which can have a sharper edge, but need a lot more maintenance to prevent dulling and rusting.
Tend to have wooden handles that will crack with too much moisture exposure.
They use different shapes than western knives. A Santoku and a Nakiri replace the standard Chef’s knife, the petty knife replaces a paring knife, and there are about 5-6 specialty knives that don’t have a western equivalent, usually for very specific jobs. (E.g. a Deba knife is for filleting fish).
Their hard steel makes the blades much thinner, which means your food is going to cut smoother, and give you less resistance. It also makes the blade more brittle, so they are more likely to chip or break if they are dropped.
There is also a sense of superiority when it comes to these Asian knives. A lot of people like Asian knives because they feel they are manufactured with higher standards than any Western knife, and their variety of shapes let you have a better tool for each job
Western (usually german) made knives:

Use a softer stainless steel, that doesn’t need to be sharpened as often.
These knives can only hold a more shallow angle.
Usually have a plastic composite handle that is more resistant to moisture.
You need less knives to do the same jobs. Generally, an 8″ Chef’s knife and paring knife will get you through the day, which means less running to your knife bag to switch knives between jobs.
Their soft metal means the knives are a little thicker, which makes them good for dense food like squash. They can take more abuse, and any damage they do take, can more likely be fixed, and is less extreme.
The feeling around Western knives is a sense of tradition, and pride in doing things the way they have been done for a long time.

And all of the above can be completely true… except for when it’s utterly wrong!

Here is my opinion on the matter. We live in a world where it’s easy for a company to affordably make a very diverse array of products. I did a lot of research and found the following:

The same fondness Westerners have for Japanese knife makers now, the Japanese had for Western knife makers in the 20’s. Santoku and Nakiri where designed to be used by home cooks at the time. They were a mix of the vegetable knives, and Western Chef’s knives. The idea was to be able to have the allure of the Western knives, with the familiarity of their household vegetable knives. The reason they are pushed so heavily here to professional cooks is because they know the more ‘Japanese’ it looks, the better it will sell… which is ironic considering it was made to look more Western.
Professional Japanese cooks usually use Gyutou, not Santoku or Nakiri. Which are basically Western Chef’s knives, made with the Japanese materials and techniques. The exception being, of course, is if they need a specialty knife for a particular job.
Most Western knife makers have a line of Asian knives, made with the same standard you can find from Asian companies. That also includes Gyutous

So here is the point I want to make: you can get a great knife of any shape made by Eastern or Western companies. That’s because companies are going to make what they feel there is a demand for. They are also going to try and overcome any short coming of their products.

The Wüsthof and the Shun both have amazing products, with benefits you wouldn’t normally associate with knives from their respective country.

So which one did I get? Neither! In the end, once I had both in my hand, neither excited me. The Wüsthof had an amazing feeling handle, where as the Shun had hammer marks in the blade, which is great for stopping food from sticking to your knife. But no store I went to actually let me try the those knives. Since this is something I’d use daily and can’t return, I’m not buying without trying. So I went to Knifewear. It’s a small Canadian owned shop. They actually let me try out some knives, and they keep vegetables on hand for people to do so. For the most part, they carry handmade knives from Japanese knife makers. So the two I went in looking for (the Wüsthof and the Shun) weren’t available to try.

I found a knife that I fell in love with. I have used Santokus and Nakiris before, and have definitely used a French style Chef’s knife before. For me, the shape of the latter is better suited. Which is why I went with a Gyutou made by Fujiwara Nashiji. It had a wooden handle, and the cutting edge is carbon Steel, which both require a little more TLC. However, it cuts beautifully! I didn’t have to learn a new cutting technique to compensate for a blade shape not suited for professional use, and the results are beautiful.

So, what did I learn from my journey,

When it comes to buying a knife, use the product that makes you happy. The rest is just fluff.

Sources:
http://www.cheftalk.com/t/56934/some-basics-on-japanese-knife-history-long
https://en.wikipedia.org/wiki/Japanese_cutlery#Design_and_Use

Less Is More… More Or Less: My Opinion On “Gourmet” Cooking

Gourmet used to mean something was made with care, and with the highest standards. Something weird has happened; it’s changed over the last little while. It now means mediocre food with boat loads of lifeless processed toppings and ingredients. So while having a paragraph of 20 items listed under a menu item might feel like you’re getting a bang for your buck, I ask an important question: Since when did more start meaning better?

No one would say “more aids, that’s better!” or even something that is generally considered good in a culinary sense, like salt. We never associate ‘an abundance of salt’ with being positive!

So while I couldn’t care less if food is “gourmet,” I do care that it’s flavourful and delicious. I believe something as simple as a salad can become amazing with only a handful of ingredients, properly prepared and picked for the flavour, texture and general contribution to the overall dish. It’s more “haute-cuisine” than anything you’d see in a “gourmet” eatery.

While the mise en place for this may look a little long for a salad, there are only 5 components.

Greens, garlic parm sourdough croutons, marinated Heirloom tomatoes, red onions and white balsamic vinaigrette.

Imagine seeing that on a menu. Doesn’t it just give you the imagery of crunchy croutons and spinach that just compliments the softness of other ingredients? The sweetness, bitterness, and tanginess from the onions, mixed greens, and vinaigrette mixing with the explosion of flavour that skinless marinated tomatoes will give you?

Give it a try! Mother’s Day is soon, and I’m sure your mom will love this. I know mine will! Let me know what both of you think!

Peeled Marinated Heirloom Tomatoes

1 Pint Cherry Heirloom Tomatos
7 Grams Fresh Basil
1 Lemon
1 teaspoon Salt
1/2 teaspoon Pepper
5 teaspoon of diced sweet onions
1 Cup Extra Virgin Olive Oil

White Balsamic Vinaigrette:

1 Large Sweet Onion
3 cloves garlic whole, skin removed.
1 Tablespoon Grainy Mustard
3/4 Cup Strained Marinade from Tomatoes
3/4 Cup Canola
2 Basil Leafs
1/2 Cup White Balsamic Vinegar

Sour Dough Croutons:

Slice of Sough dough Bread (Mine was 116g)
2 Tablespoons Canola Oil
11g Parmesan (freshly grated, the stuff in the bottle will not work)
Salt and Pepper to taste

Final Ingrdients:

Spinach to taste
Arugula to taste
Red onion 3/8″ x 1/2″ to taste

The Marinated Tomatoes are the star of the show here, and being the diva ingredient they are, they need the most alone time, so let’s start with these:

Wash the heirloom Tomatoes. These things spend most of their life on a truck, in open containers. Would you want to lick someone who spent that much time in the back of a truck? Exactly, wash them!
Cut little crosses on the bottom of each Tomato. Do your best to cut the skin, and not into the flesh of your tomato. A Pearing knife, or small serrated knife will work well.
Fill up a big bowl with ice water. I didn’t have ice, so I used ice packs, which worked well.
Bring a big pot o’water to a boil, then put your Tomatoes in the pot.
Using a slotted spoon, move the Tomatoes around until you see the skin near the ‘cross cuts’ starting to peel away. Quickly take the Tomatoes out of the boiling water, and place them into the ice water. The whole process should take about 30 seconds from when you put them in, to when you remove them. We don’t want these Tomatoes to cook, we just want the skin to loosen. The ice water stops the cooking, and shocks the skin.
After a few minutes of the Tomatoes cooling down, gently peel the skins from each Tomatoe. Discard the skin, and place the ‘naked’ Tomatoes aside.
Roll all the Basil together, then cut them as thinly as possible. You should end up with little strips of basil. Place basil into a mixing bowl big enough to hold the Tomatoes.
Juice the lemon, and Zest half of it. Place both of these items into the same bowl as the Basil.
Into the same bowl as the Lemon and the Basil, whisk together the Olive Oil, Salt, pepper, and diced Onions.
Place the Naked Tomatoes into the mixing bowl, and gently mix until they are covered. Place in fridge for a minimum of 2 hours, but no longer than 12 hours.
Remove the Naked Tomatoes from the marinade, and place covered in a clean bowl or Tupperware. Let them sit in the fridge over night. The excess oil will drop off, so you’re left with an end product that isn’t too greasy, and is just perfect. Meanwhile, save the marinade for your White Balsamic Vinaigrette.

Next, let’s work on the Sour Dough Croutons:

Pre-heat your convection oven to 400 degrees Fahrenheit, or your non-convection oven to 425 degrees Fahrenheit.
Take some 1/2″ slices of Sough Dough Bread. I used two, and cut them into 1/2″ cubes, then put them into a large mixing bowl.
Next mix in canola oil, and mix until every price of bread is evenly coated. Next cover with Pepper and mix again, you want beautiful black specks covering the bread evenly.
Mix in your grated Parmesan. Only do a little at a time, it absorbs oil very fast, so doing it this way will prevent it from clumping together.
Taste a piece of your seasoned bread. Parmesan is very salty, so don’t add the salt until you’ve tasted it at this stage. Remember, cooking these will remove the moisture making it saltier. So you’re better off adding less than you think you’ll need. Once you’ve accounted for all that, add salt to taste.
Put the seasoned bread on a parchment lined baking sheet. And place in the oven for 5 to 10 minutes. You’re looking for a nice colour to form, and that will vary depending on different factors. So don’t walk away.
Lower your oven temp to 200 degrees Fahrenheit in a convection oven, or 175 degrees Fahrenheit in a non convection oven. If you’re using the latter, I’d suggest leaving your oven door open a for about 5 minutes. Do this for about 10 minutes, or until the croutons are nice and crunchy.
Remove from baking sheet, and let cool on the side until needed.

Finally, the White Balsamic Vinaigrette! This stuff is amazingly good. If you don’t have White Balsamic, you can use any decent tasting Vinegar, as long as it’s not syrupy. So Regular Balsamic isn’t a good idea.

Remove skin from the onion and garlic, and slice Onion into 1/4″ rounds.
Put a cast iron pan on high, with enough oil to cover the bottom of the pan. Once it’s nice and hot, place the in the onions and garlic and sauté for 1 minute.
Lower the temperature down to medium low. Stir occasionally, until the onions and garlic become golden and caramelized. This is going into a dressing, so I bring them down into a paste.
Place a moist tea cloth down on the counter, and make a doughnut shape. Place a big mixing bowl in the hole of the ‘doughnut’.
Using a Whisk or an immersion blender, mix all the White Balsamic Vinaigrette ingredients together, except the Canola oil, salt and the marinade from the Tomatoes. Continue until throughly incorporated.
Slowly add in the Canola Oil. A few drops at a time at first, then as the mixture starts to emulsify, a little faster. Once all the oil is mixed in, repeat process with Marinade mixture.
Add salt to taste. Remember, only Salt it a little at this stage. You’re going to serve it cold, so do the final seasoning after it’s been chilled. Which remind me….
Place into clean container, and chill in fridge for a minimum of 2-3 hours.
Taste and adjust for seasoning

Finally, let’s make the final product. I didn’t give measurement for the mixed greens. It’s a salad; use your best judgment. I personally love Arugula, so I put more of it then most people do, but here is how you should construct it.

Wash your spinach and mixed greens. I don’t care if the bag says ‘pre-washed’. This week alone, I found a moth in a bag labeled pre-washed and last week I found a lady bug. Seriously, it’s for your mom, and you know she’d wash it for you.
Mix the greens together in a large salad bowl along with the onion and croutons.
The Tomatoes are fragile, so mix them in last, along with the dressing.
Take a fancy photo, and post it to Instagram with the hashtag #foryourfoulmouth

I Haddock a Big Hankering

I was in the mood for some fish tacos, which was perfect because Cinco de Mayo was just around the corner! This dish, I originally assumed, started it’s life as tex-mex. In actuality it’s originally from Baja-California, Mexico and was originally called Tacos de Pescad, or Codnoscenti. It was basically a traditional taco, with battered fish in place of the pork/beef. From what I can tell, since then it has been given an English name and adopted by pub and resto bar menus across America and Canada. It’s my assumption that it’s northern migration was what lead it to evolve into what we know today here north of the mexican border. There is something about the mix of crispy, savoury, and sweet, with a Mexican twist, that’s just unparalleled.

Apple Slaw, Rum Battered Haddock, and Homemade Corn Taco shells were the main things I wanted to experiment with. As stated above, I feel this is known more as pub fair than authentic Mexican cuisine, so I wasn’t too worried about ingredients usaly found in Mexico. However, since there is something wrong with my brain, I also felt that home-making the corn tortilla and the mayo for the slaw was non-negotiable. This is a long recipe, but nothing is overly complicated about it. I urge any new cooks to try making it. Most of it can be made in advance, which means you can make this over a day or two, and not have to try so many new things at once.

I don’t know how other food blogs manage to have long stories before they get to their recipes, so let’s get right into the guts of this.

Corn Taco Shells:

1 cup Massa
Juice and zest from 1/2 lime
1 to 1 1/2 cups of hot tap water
Salt to taste

Apple Slaw and Dressing:

1 Egg yolk
3/4 canola oil
1 Tablespoon Dijon mustard
3 Tablespoons White Wine Vinegar
Salt/pepper to taste
1 Honey Crisp Apple
2 Jalapeño Peppers
1 Small Stock of Celery
3 Heirloom Carrots
1 Yellow Onion

Pico de Gallo:

1 Hot House Tomato
1 Yellow Onion
3 cloves Garlic
1/2 a Lime
Salt and pepper to taste

Crispy Haddock and Seasoning:

1 Tablespoon Chili Powder
2 1/2 teaspoon Paprika
1 1/4 teaspoon Cumin
1/8 teaspoon Cayenne
1 1/4 teaspoon Onion Powder
1 1/4 teaspoon Garlic Powder
2 Pieces of Haddock
1 Cup Bread Flour
2 Tablespoons Corn Starch
2 teaspoons Baking Powder
Rum to colour
Water To Consistency
Salt and pepper

First, let’s make the Tortilla that we will make into a Taco shell

In a big mixing bowl add the Massa, 2 pinches salt, and the lime’s zest and juice.
While lightly, but continuously, mixing with a spatula, slowly add about 1/3 of the hot water. The mixture should should start to clump together. At this point, you can start working the dough with your hand while you slowly add little bits of water. Once the dough can form a ball that doesn’t crumble you can discard the remaining water. The final dough ball should be soft, and feel a bit moist to the touch. if it feels a dry put it back in the bowl and work in more hot water. a little too moist is better then too dry. Really it should feel like Play-Doh. If you never used play-doh, let your mom know she failed you. This is officially part of the recipe, so you have to do it, or it won’t work.
Place ball under a damp towel, or in plastic wrap for twenty minutes. this will give the Masa time to evenly distribute the liquid. this can also be left in the fridge for a day or two covered in plastic.
Divide the ball into 4, and roll each section into its own ball. Cover all of them with plastic wrap.
If you have a Tortilla press, follow the directions that came with it to make your dough into tortillas, then skip to step 13.
I personally don’t believe in buying things I will use twice a year, unless its a matter of safety or necessity. So I don’t own a tortilla press, however I have come up with a way to make perfect tortillas. Lay out a 1.5′ sheet of Parchment, and put your 1 dough ball in the centre.
Push the dough ball with your palm so it’s a disk shape then cover with a 1.5′ sheet of plastic wrap
Use a rolling pin to roll the dough ball just until it’s wider than a soup bowl. Make sure to roll back and forth and side to side. FYI: At first your plastic wrap may cling to the dough causing it to curl upward. Simply lift the plastic wrap off the dough, gently place the dough down and put the plastic back. If the parchment becomes wrinkled, simply pull its corners.
Gently remove your plastic wrap and place a bowl upside down on your dough, using a butter knife cut around the rim of your bowl, this will give you perfectly shaped tortillas. Use the scrap pieces to fill any cuts, are place the rest to the side. There is no gluten in Masa, so you don’t have to worry about over working it.
Place the plastic wrap back on top of the dough and use rolling pin thing out the tortilla to about 1/6″
Repeat step 9.
Slowly peel the tortilla off the parchment, and place on the side till you’re ready to cook them. I place all the tortillas on top of each other with a piece of parchment paper to separate them. Cover with plastic wrap, or damp cloth.
Repeat steps 6 – 12 until all the dough balls are gone.
Cook each tortilla one at a time on a non greased cast iron pan set to high heat. If you don’t have cast iron, you can use a stainless steel pan, but you will have to wait longer in between cooking each tortilla for the stainless to regain its heat. It should take about 30-40 seconds on the first side, and about 20 seconds on the other side. They may puff up, thats a good thing, it means they are well rolled.
Let cool for about 5 minutes, and then place in zip -loc bag until you’re ready to fry them.
Heat up a pot with filled with 1/4″ of canola oil. You’re looking to reach around 400 degrees Fahrenheit, or about 200 degrees Celsius.
Using tongs, pick up a cooked tortilla, and lower it into the oil so that only half of it is frying. Using the a wooden spoon push down any big bubbles that form.
Using the tongs, tun the tortilla 180 degrees, and fold so it’s shaped like a taco shell.
Once the shell holds its shape, move to the side and sprinkle with salt.

Next, the Pico de Gallo

Dice up the Hot House Tomato and Red Onion into a 1/8″ cubes
Cut the garlic into a Fine dice
Juice Lime and set aside
Mix the Tomatoes, Onions, Garlic in a large bowl
Add Lime Juice, Salt and Pepper a little at a time until you’re happy with the taste. You want this to be slightly on the stronger side, because the other ingredients will slowly release liquid and water down the intensity.
Put in fridge to chill, minimum an hour, ideally overnight.

Let’s not forget the Apple Slaw

Place a damp tea towel in a circle shape on the counter, and place large mixing bowl on top. This will hold the bowl still while you’re working.
Add Egg yolk, Dijon mustard and White Wine Vinegar into the large bowl, and whisk until you have a mixture that’s a solid colour.
Slowly add Canola Oil into mixture while whisking. The oil should emulsify into the mixture so you have a solid consistent dressing. You don’t want the mixture to break, so you’re better off adding it too slowly, than too fast.
Hot House Tomato Sliced into rounds, then sticks then diced
When about 3/4 of the oil is added, stop and add salt and pepper to taste. You will season again at the end, but this will better distribute the seasoning, and give you a bench mark of what it should taste like when you do your final seasoning.
Add the rest of the oil while whisking just as before
Once all the oil is added, taste and adjust for final seasoning.
Put dressing into fridge until needed
Apple Sliced the same way as the Tomato for the Pico de Gallo, into 1/8″ rounds, then cut into sticks. The apple should have a little bit of peel on both ends.
Cut Carrots into 1/8″ by 3″ sticks by cutting them into half, then each half cut into strips, then each strip into sticks
Mince Celery as thin as possible. They should be almost transparent.
Dice the Yellow Onion and Jalapeño into 1/4″. Make sure to discard the seeds from the Jalapeño.
Mix all the ingredients except the dressing into a mixing bowl, then add the dressing desired amount of dressing to the bowl. Place slaw covered in the fridge overnight. This will allow the dressing to break down the toughness, and give the flavours a chance to meld.

Finally. The last Mise En Place you will need, the Crispy Fish. Everything else could be done the day before, but this is the best when it done right before eating.

Mix together Chili powder, paprika, Cumin, Cayenne, Onion Powde and Garlic Powder into a small bowl.
Cut the Haddock into strips, 1/2″ by 3″ and lay out on a cutting board or baking sheet.
Cover Haddock strips with spice mixture on all sides evenly and liberally. Set aside until needed.

In a small bowl mix together Bread Flour, Corn Starch and Baking Powder.
Fill up a pot or frying pan about 1/4″ with canola or peanut oil. If your using a frying pan, make sure you choose one that has sides that are a least double the height of the oil. Put it on a burner at medium heat and let it heat up to 400 degrees Fahrenheit.
Whisk flour mixture and slowly add rum until batter reaches a amber colour. It should be noted that I had just a little less than enough rum on hand when I took the photos. Ideally my batter would have been darker; however I did get to do my impression of Jack Sparrow saying ‘But why is all the Rum Gone?’
Whisk in water until batter is the right consistency. You’re looking for a viscosity similar to whipping cream.
Lay each piece of seasoned Haddock into the batter, making sure the Haddock is completely covered. Remove the Haddock from the batter and let the extra batter drip off, and place on a wire rack.
Place two or three pieces of the batter covered Haddock into the hot oil and let it cook, make sure to turn over when the bottom is golden brown. Once the second side is cooked, remove the fish and place on paper towel covered plate and sprinkle lightly with Salt.
Repeat step 6 until all the Haddock is cooked

And the final assembly!

Generously place Apple Slaw in your taco shell
Place two pieces of the Crispy Haddock on top of the Apple Slaw
And a thin layer of Pico de Gallo on top of the Crispy Haddock
Finally Top the whole thing with an Avocado wedge
Take a fancy photo, and post it to Instagram with the hashtag #foryourfoulmouth

*sources http://www.sunset.com/food-wine/flavors-of-the-west/in-search-real-fish-taco, https://en.m.wikipedia.org/wiki/Taco (I generally don’t like wiki as a source, but it had citations)