If reincarnation exists, I think I was probably Mexican in my last life. I say this only to say, that I love Mexican food. I love Mexican food so much that I’ve been known to cry over a burrito (which actually prompted my marrage, but that’s a story for another time.) So to satisfy my Mexi-craving this week, I made one of me and my sous chefs’ favorites: Crispy fish tacos. The Sous Chefs like this one because they can assemble their own, and are thus more likely to eat said tacos.
- 2 limes, plus more for garnish
- 1 tsp chili powder
- 2 tbsp cumin
- 2 garlic clove
- 1 bunch cilantro
- 4 fillets firm white fish, cut into strips
- 2 Cups flour
- 2 cups cold seltzer water
- Oil for deep frying
- Pepper Jack cheese (optional)
- Thinly sliced Radishes, red onion and lettuce (optional)
- Prepare marinade for fish: combine lime juice, zest of one lime, chili powder, cumin, cilantro (leave enough to garnish at the end). Add fish and marinate for 15 minutes.
- While fish marinates, heat oil to 350.
- Combine 1 cup flour and cold seltzer . Shake excess marinade off of fish, dredge in flour, shake off excess and dip in seltzer batter.
- Fry fish in batches until golden brown on all sides. Place crispy fish on paper towels to drain off excess grease and salt/pepper immediatly.
- To assemble tacos: Place warm fish on tortilla. Top with lettuce, cheese, cilantro, radish and red onion. Serve with Chips and Guacamole.
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