Perfect Fish Tacos
A taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.
Ingredients
Servings: 8
Fish
- 2 pounds skinless red snapper or other mild white fish fillets
- 1 cup all-purpose flour
- 1 cup white rice flour
- 2 teaspoons kosher salt
- 2 cups club soda
- Vegetable oil (for frying; about 8 cups)
Assembly
- 16 small corn tortillas (32 if you would like to use 2 per taco)
- Cabbage and Jicama Slaw, Fresno Chile Hot Sauce, and sliced Pickled Jalapeños (for serving; click for recipes)
- Sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
special equipment
- A deep-fry thermometer
Preparation
Fish
-
Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet in half lengthwise. Cut each half on a diagonal into 1” strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)
-
Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish.
-
Fit a large pot with a deep-fry thermometer and pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 350°.
-
Working in batches of 5–7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Don’t overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.
-
Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.
Assembly
-
While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side. Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don’t have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)
-
Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and jalapeños. Serve with lime wedges.
Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.
Hello ,
ReplyDeleteThis post is really nice. Love the Fish Tacos. This is very delicious to look at. Thank you for the recipe and ingredients you share. Hope your next recipe will published soon.