Chef Barry Phillips of Lucky Fisherman
- 1 lb. flounder filets, skinned
- 2 packages tempura batter liquid shortening
- Shredded Mexican style cheese
- 4 flour tortillas
- Shredded lettuce
- 3 cups ice cold water
- Tequila lime salsa
Recipe follows: 2 ounces tequila, 1/2 cup corn kernels, 1 avocado - diced, 3 limes - juiced, 1/2 cup diced tomatoes, 1/2 cup white diced onions, 1/2 jalopeno - seeds removed and diced, 2 tbs. cilantro - chopped, salt
In a mixing bowl combine tequila, corn, avocado, lime juice, tomato, white onion, jalapeno, cilantro, and salt to taste. Mix well and refrigerate for 30 minutes.
Pre-heat liquid shortening in medium size pot to 350 degrees.
While oil is heating, in a medium size mixing bowl add together tempura mix and water to form the batter.
Once oil has reached 350 degrees, dip flounder filets into batter mix, let excess mix drain off the fish and gently lay flounder into the oil.
After 4-5 minutes, and fish is thoroughly cooked, place filets in center of tortilla shell.