Hawaiian Fish Tacos with Spicy Citrus Slaw & Pickled Jalapenos

Begin by fitting a large pot with a deep-fry thermometer. Heat the oil over medium-high heat until thermometer registers 350°F.

In a medium bowl; whisk together, all-purpose flour, rice flour. Gradually whisk in club soda until no lumps remain. The batter should be just thick enough to coat the fish.

Working in small batches of 5–6 pieces at a time; coat fish in batter, letting excess drip off, then carefully place in the oil. Turn the fish pieces occasionally with a slotted spoon and ensure the oil it maintaining a temperature of 375°F. Cook the fish until the crust is crisp and golden brown, about 2-4 minutes depending on the size.

Transfer cooked fish to a wire rack that is set on top of a baking sheet. Immediately season with salt and pepper. Repeat until all remaining pieces of fish are battered and cooked.

While the past batch of fish is cooking, preheat oven to 350°F. Wrap up a stack of tortillas in a sheet of foil and heat in oven until warmed through.

In a small bowl combine mayonnaise, sour cream, sriracha, lime juice, lemon juice and cilantro. Whisk together until well combined and taste to adjust seasoning with salt and pepper, as desired. In a large bowl, toss together the cabbage, chopped pineapple, capers and scallions. Pour desired amount of citrus dressing on top and mix thoroughly. Refrigerate until ready to build tacos.

Place jalapeno slices into a small bowl and set aside. In a medium saucepan set over medium heat, combine white wine, vinegar, sugar, water and salt. Bring mixture to a boil, and cook until sugar has dissolved, stirring occasionally. This should take about 2 minutes. Once dissolved, pour hot pickling liquid over jalapenos. Cover, and refrigerate for at least 48 hours before using.