Idaho® Potato and Black Bass Taquitos
- 4 ounces whitefish, skinned, roughly chopped
- 2 uncooked egg whites
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon crushed Aleppo pepper
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons canola oil plus more as needed for frying
- 5 ounces skinless black bass fillet
- 1 small white onion, 1/4-inch dice
- 1 red pepper, 1/4-inch dice
- 1 yellow pepper, 1/4-inch dice
- 2 jalapeño peppers, seeded, 1/4-inch dice
- 1/4 cup cilantro leaves, divided use 2 tablespoons whole leaves, 2 tablespoons julienned
- Zest of 2 limes
- 1 tablespoon fresh lime juice
- 3 to 4 eggs, beaten
- 1 large Idaho potato (50 count)
- 5 ounces Jalapeño Tropical Fruit Dipping Sauce (recipe follows)
Jalapeño Tropical Fruit Dipping Sauce
- 6 jalapeño peppers, seeded
- 1/4 cup fresh cilantro leaves
- 3/4 cup water, plus 2 tablespoons
- 1 cup mango purée (from 1/4 to 1/2 fresh mango)
- 1 cup passion-fruit puree (from 6 to 8 passion fruits, halved and pulp pressed through sieve)
- 1/4 cup orange juice
- 1/4 cup grapefruit juice
- 1/4 cup packed light-brown sugar
- 1/2 cup distilled white vinegar
- 2 tablespoon cornstarch
- Prepare fish mousse: In food processor, process whitefish until smooth. Add egg whites and cream; mix until combined, about 45 seconds. Season with salt and ground black pepper. Reserve refrigerated.
- Combine coriander, cumin, Aleppo pepper, salt and pepper in small bowl.
- In medium sauté pan, heat 2 tablespoons canola oil. Season bass fillet with 1/2 teaspoon of the spice mixture, set remainder of mixture aside. Sauté fish until firm to touch and medium rare, 2 to 3 minutes on each side. Remove from heat; cool to room temperature, about 10 minutes.
- In large bowl, separate bass with a fork into large flakes. Gently mix in fish mousse, onion, bell and jalapeño peppers and 2 tablespoons cilantro leaves. Season with lime zest and remaining spice mixture.
- Using a sheeter tool (affixes potato upright on spike, then rotates it against adjustable blade to peel potato in long continuous sheet), slice potato as thinly as possible into sheet. Lay out potato sheet; cut into 12 slices, each 4 to 4 1/2 inches long. Soak slices in tepid water 10 minutes. (Alternately, use a mandolin.)
- Drain potato slices; pat thoroughly dry with paper towel. Place 1 1/2 ounces fish mixture in center of each slice.
- Roll potato sheets like cigars, brushing ends of potato slices with beaten egg to create a seal. Dip the seam in additional egg wash, if necessary. Transfer, seam-side down, to small sheet tray or flat container.
- Heat 2 tablespoons canola oil in sauté pan over medium-high heat. Add fish rolls seam-side down. Sauté, turning rolls in quarter-turns as they brown, until all sides are crisp and golden, 4 to 6 minutes. Remove from heat. Slice off ends.
- Prepare pepper relish: Mince remaining cilantro. Combine with diced onion, bell peppers and jalapeño peppers and 1 tablespoon lime juice. Season to taste with salt and pepper.
- Per portion: Brush plate with Jalapeño Tropical Fruit dipping sauce. Arrange 3 rolls on plate; top with pepper relish. Serve with 1-ounce ramekin of dipping sauce on the side.
- In blender, purée jalapeños, cilantro and ¾ cup water until smooth; reserve.
- In heavy-bottomed saucepan over medium heat, mix mango and passion-fruit purées, orange juice, grapefruit juice, brown sugar and vinegar; bring to simmer. Simmer to reduce to 2 cups, stirring occasionally, about 30 minutes. Remove from heat; cool slightly; fold in jalapeño mixture.
- In small bowl, stir together cornstarch and 2 tablespoons water. Stir into fruit reduction. Return to heat and cook, stirring, for less than 1 minute. Remove from heat; chill quickly in freezer for no longer than 5 minutes.