Dear 100 Hour Board,
Will you get me Tucanos' mango fish recipe?
-I didn't realize it was so good
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
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.
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.
Periodically pander to every whim of the excitable puppy who demands your attention every second.
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.
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.
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).
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.
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.
(Not included: Puppy constantly causing trouble and distracting me continuously.)
Keep it real,