Look out for the future, because you never know what it might bring…
Question #89616 posted on 05/02/2017 11:34 p.m.
Q:

Dear 100 Hour Board,

Will you get me Tucanos' mango fish recipe?

-I didn't realize it was so good

A:

Dear inorite, 

Well, you're not really in luck, Tucanos has not published their recipes at all. I asked my uncle who works with Tucanos out of interest and he doesn't have the recipe. Even if he had the recipe, I probably wouldn't have posted it on a public site on the internet, because that kind of stuff gets you fired. I searched around on the internet and was surprised to find a veritable void in the copycat recipe scene as far as Tucanos goes. I was surprised that I couldn't even find one attempt at a recipe. So with full knowledge that I wouldn't get it right, I set out with minimal time, minimal money, and minimal knowledge of how to deep fry fish. So I proudly present:

Sherpa Dave's Kinda Not Really Tucanos Mango Fish Recipe Adventure

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First off, I grabbed a mango at the store, then promptly remembered I hate cutting up mangoes. Let's not dwell on how I dispatched the mango, but let's just say I peeled it first.

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This is my (first) attempt at the glaze:

3/4 cup vinegar

Heat over medium heat

Add 3/4 cup brown sugar, realize this isn't quite the type of glaze you were going for, add 1/4 cup more brown sugar in a last ditch effort to balance out the vinegar, 1/2 teaspoon minced ginger root, and the flesh of one mango. Heat to a boil over medium-high heat and allow to reduce for about, 10 minutes.

After that, allow to cool slightly, add 1 1/2 teaspoons lemon juice and then put it in a blender and puree until smooth.

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Periodically pander to every whim of the excitable puppy who demands your attention every second.

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This is a .5 lb cod fillet that I used for the fish. For the batter I ended up using a batter which has eggs in it, which I now realize is not the same as Tucanos, but it's what happened so. If I were to redo it, I would try a batter without eggs, and use cornstarch, cause it turned out we were out. Here's the batter that I ended up using in my recipe.

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Mix 1 cup flour, 1 teaspoon baking powder, 1/4 cup cornmeal

Make a well in middle, add 1 cup of cold water mixed with one egg yolk. Mix until barely combined.

Fold in 2 egg whites that have been beaten to stiff peaks. Use this batter immediately.

Fry the fish in an oil with a high smoke point, like peanut oil. Make sure you maintain a temperature between 350 and 375 Fahrenheit, you can do this easily with a candy thermometer. Fry the fish until golden brown.

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This is attempt numero uno. Not bad, really. My parents and siblings ate all of this up without having to be prompted, but I wanted to try another glaze. The first glaze was very reminiscent of orange chicken, which I enjoyed, but I didn't feel like it was really true to Tucanos form, so I moved on to glaze attempt number two! This time I used frozen mango.

1 cup water

3/4 cup brown sugar

1/2 teaspoon grated ginger

1 cup frozen mango

I boiled these in a pan for about 10 minutes, then added lemon juice and pureed as last time. However, this time I pureed the glaze for a much shorter time, so it was a bit chunkier (which I believe is how it is at Tucanos? I can't quite remember).

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This is attempt number two. The second glaze was a lot sweeter, but didn't have quite as deep of a taste. I'm honestly not sure which one I preferred, but I'd probably have to go with the second one, just because it was closer to the Tucanos recipe.

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Here's some of the finished product. Basically, the batter for the fish was too egg-y for the tucanos fish, but still worked out fine. I think the second glaze was kind of close to the Tucanos glaze, at least in consistency and general sweetness. I made an edible and delicious meal! I did not however get super close to the Tucanos recipe.

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(Not included: Puppy constantly causing trouble and distracting me continuously.)

Keep it real,
Sherpa Dave