And it returns there a lot.
And finally I just have to break down and make some.
It’s a messy little job, but so worth it.
You’re family will love you.
You’ll be high-fived around the neighborhood.
Well, probably not that, but surely you will be glad you did.
- 1 1/2 cups cake flour
- 2 tablespoons chili powder
- 2 teaspoons black pepper
- Kosher salt
- 3/4 cup beer (plus more as necessary)
- 1 egg
- 3/4 cup mayonnaise (see note above)
- 2 tablespoons sriracha or other chili sauce (see note above)
- 2 quarts canola oil, or peanut
- 1 pound white fish (such as cod, hake, or halibut), cut into eight 2-ounce fingers
- 16 flour tortillas, warmed
- 1/2 small head of cabbage, finely shredded
- 1 recipe pickled red onions, or scallions, minced
- 1/2 cup finely chopped fresh cilantro
- 2 limes, cut into wedges
Combine flour, paprika, black pepper, and salt and whisk to combine. Transfer half of mixture to a large bowl and set aside. Add beer and egg to remaining mixture and whisk until a smooth batter is formed. Batter should have the consistency of thick paint (add up to 1/2 cup more beer as necessary until proper consistency is reached). Set aside.
Combine mayonnaise and hot sauce in a medium bowl and whisk until homogenous. Set aside.
Heat oil in a deep fryer, Dutch oven, or large wok to 350°F. Transfer fish pieces to bowl with batter and turn to coat thoroughly. Working one piece at a time, lift fish, let excess batter drip off, then transfer to bowl with remaining flour mixture. Toss to coat thoroughly. Lift carefully with tongs or dry fingers and slowly lower into hot oil. Repeat with remaining fish.
Fry, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to a paper towel-lined plated and season with salt.
Divide tortillas into 8 double stacks. Top each with shredded cabbage, 1 piece of fish, pickled red onions, chili mayo, and cilantro. Serve with lime wedges.
NOTES: You can alter the condiments as you wish. Some prefer making regular coleslaw. You might also add some queso fresco or there similar Mexican cheese. The point is the fish is light and very crispy. I drain the pieces on paper towelling on a rack and when completed, pop them in the oven at about 200 to keep warm while I finish up things.
SOURCE: adapted slightly from Serious Eats.
- Fish Taco with a Mango Salsa (theatreobscure.com)
- Fish Tacos, Fish Tacos Recipe & Steak Tacos | Pottery Barn (potterybarn.com)
- Muy Bueno Fish Tacos with the Help of La Cocina GOYA (allthingsfadra.com)
- Fish Tacos with Coleslaw (08.13.13) (fox13now.com)