Guy Fieri's Koi Fish Tacos | Guy's Big Bite

Tempura-battered cod is deep fried to absolute perfection for Guy's fish tacos served with tequila lime aioli and pico de gallo! Subscribe to #discoveryplus​ to stream more of #GuysBigBite​: http://discoverypl.us/2NeKVgd​ Get the recipe ▶ https://foodtv.com/3H10BgR Subscribe to Food Network ▶ http://foodtv.com/YouTube We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Koi Fish Tacos RECIPE COURTESY OF GUY FIERI Level: Easy Total: 1 hr 20 min Prep: 15 min Inactive: 1 hr Cook: 5 min Yield: 8 servings Ingredients 1 lime, juiced 1 tablespoon tequila 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 12 ounces cod or firm white fish, cut in 1-inch pieces Sixteen 8-inch corn tortillas Canola oil 4 ounces tempura flour 8 ounces prepared tempura batter made with cold water 6 ounces panko bread crumbs 1 cup shredded white cabbage 1/2 cup shredded red cabbage 3 tablespoons chopped cilantro leaves 1/4 cup very thinly sliced red onion Pico de Gallo, recipe follows Tequila Lime Aioli, recipe follows Pico de Gallo: 4 Roma tomatoes, diced 2 tablespoons chopped cilantro leaves 1/2 red onion, minced 1 teaspoon minced garlic 1 jalapeno, seeded and minced 1 lime, juiced Salt and pepper Tequila Lime Aioli: 3 tablespoons premium tequila 1 lime, juiced 8 ounces sour cream 1/4 cup milk 2 teaspoons minced garlic 1/2 teaspoon ground cumin 2 tablespoons minced cilantro leaves Salt and pepper Directions In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes. Warm tortillas on grill or pan. Cover with a towel to keep warm. In a medium Dutch oven, heat the canola oil to 350 degrees F. Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels. Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately. Pico de Gallo: In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld. Tequila Lime Aioli: In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #GuyBigBite #KoiFishTacos Guy Fieri's Koi Fish Tacos | Guy's Big Bite | Food Network https://www.youtube.com/watch?v=z26UFb3jGlg