Fish Tacos
Directions
- 1In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
- 2In a small bowl, whisk the mayonnaise and sour cream until combined.
- 3Season to taste with the halved lime, salt, pepper and chipotle (if using).
- 4In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper.
- 5Pour the milk into another medium bowl, and place the fish into it.
- 6Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke.
- 7Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess.
- 8Add the butter to the pan.
- 9Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes.
- 10Turn carefully and cook for 1 minute more.
- 11Remove to a warmed, paper-towel-lined plate and sprinkle with salt.
- 12Repeat with the remaining fish.
- 13Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat.
- 14Heat the tortillas, one or two at a time, until they are soft and hot.
- 15Keep them warm, wrapped in a dish towel.
- 16Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage.
- 17Drizzle with the cream sauce.
- 18Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
Ingredients
- 2 medium tomatoes, seeded and finely chopped
- 1 small red onion, peeled and finely chopped
- 1 clove garlic, minced
- 0.5 cup roughly chopped cilantro
- 1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
- 0.25 cup mayonnaise
- 0.5 cup sour cream
- 2 limes, 1 halved and 1 cut into wedges
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon canned chipotle pepper, finely chopped (optional)
- 0.5 cup flour, preferably Wondra or other fine-milled flour
- 1.5 teaspoons chili powder
- 0.5 cup milk
- 0.25 cup peanut oil, plus a splash more for greasing pan
- Pat of butter
- 1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
- 12 6-inch fresh corn tortillas
- 2 cups shredded green cabbage
- A saucy hot sauce, like Tapatio or Frank
Equipment
medium bowlsmall bowl12-inch frying panskilletdish towel
Tips
- For a crisper coating, substitute cornmeal for some of the flour when dredging the fish.
- Consider baking the fish instead of frying for a less messy, fewer calorie, and potentially preferred taste; preheat oven to 400 degrees, brush fish with oil, roll lightly in panko, and bake for 7-14 minutes until firm.
- The total preparation time can be closer to 50-60 minutes, not 30 minutes, especially when including vegetable dicing for salsa.
- To save time, use a quality store-bought salsa.
- Add a mashed avocado to the salsa for quick guacamole.
- For gluten-free and dairy-free options, dredge fish in coconut cream and then roll in a mix of cassava and blue corn flour.
- If sensitive to cilantro, use flat-leaf parsley instead.
- Mix most of the cream sauce with shredded cabbage to make a slaw, saving some for separate topping.
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