You know when you get that craving for a certain dish and you can’t stop thinking about it? I was so hungry for fish tacos the other night, but I wanted crispy fish. Baked or broiled is usually the way I prepare them, but I had just watched an episode of “Diners, Drive Ins and Dives” on Food Network and watched as they ate the most tasty-looking fish tacos. I was a girl on a mission! This gave me the chance to practice my corn tortilla making again. My real twist on this recipe is that I used a Mexican brand of very fizzy mineral water instead of beer in the batter. It worked so well! Very crispy once fried. I will use it again, and again! #foodieforlife #tacoseveryday #nationaltacoday
Yields 4 servings
For the Sriracha Mayonnaise:
1/2 cup mayonnaise
Juice of 1 lime
3 to 4 tablespoons of sriracha hot sauce
1/3 teaspoon smoked paprika
Salt and white pepper to taste
For the Fish:
2 (6-ounce) fish fillets, catfish, mahi-mahi or cod
1 teaspoon lemon pepper seasoning
1 cup all-purpose flour
1 teaspoon cajun seasoning
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces cold Topo Chico mineral water, seltzer or beer
2 cups oil for frying
You Will Also Need:
8 corn tortillas
4 cups cabbage, shredded, 1 red jalapeño, minced, 3 tablespoons cilantro, chopped
3 green onions, sliced, juice of 1 lime, 3 tablespoons of oil, salt and pepper to taste
Radish slices, for garnish
Avocado slices, more lime….hot sauce…
1. In a medium glass bowl, combine all of the ingredients for the cabbage slaw. Stir well to combine, taste for salt, cover and set aside.
2. In a small bowl combine all of the ingredients for the sriracha mayonnaise. Stir until smooth, taste for salt, cover and set aside.
3. Cut the fillets in half, lengthwise, then cut in half crosswise so you have 4 pieces each fillet. Transfer to a plate, season on one side with lemon pepper seasoning and keep chilled until ready to use.
4. In a small heavy pot, preheat 2 cups of oil to 350ºF to 360ºF. In a large bowl, add the flour. Add the remaining dry spices and stir well. Whisk in the cold mineral water or beer until most of the lumps are gone. Let batter sit until oil is hot.
5. Lightly dredge the fish pieces through some flour. Add a few pieces of fish to the batter, making sure they are coated evenly. When oil is up to temperature, using tongs, add 1 piece of fish at a time, shaking off excess batter. Fry 3 to 4 pieces at a time, making sure you don’t overcrowd the oil. Transfer the fish to a baking sheet lined with a wire rack and keep warm in a low temperature oven.
6. To plate, spread some sriracha mayo onto warmed tortilla, top with 2 pieces of fish per taco, garnish with slaw, radishes, avocado and lime wedges.
Switch out the sriracha for chipotle hot sauce….
Much easier to eat and fry when it’s in smaller pieces…
A little chile limon powder for garnish at the end….
Pictured above is the Topo Chico in the backround…
Fries up extra crispy! Keep warm in oven so it stays crispy.