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
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 the oven so it stays crispy.
Crispy Fish Tacos
Ingredients
Ingredients
For the Sriracha Mayonnaise:
- 1/2 cup mayonnaise
- Juice of 1/2 of a lime
- 4 tablespoons of sriracha hot sauce
- Salt and white pepper to taste
The Batter
- 1 teaspoon lemon pepper seasoning
- 1 cup all-purpose flour
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 tsps yellow mustard
- 8 ounces cold seltzer water or lager beer
You Will Also Need:
- 12 ounces white fish, catfish, mahi-mahi or cod sliced into 2 inch pieces
- 8 corn tortillas
- 2 cups oil for frying
The Slaw
- 4 cups cabbage shredded
- 1 red fresno pepper minced
- 4 tbsp cilantro chopped
- 3 green onions sliced
- Juice of 1 lime
- 3 tbsp oil
- Salt and pepper to taste
Garnishes
- Radishes sliced
- lime wedges
- Salsa or Mexican style hot sauce
Instructions
Directions:
- 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.
- In a small bowl combine all of the ingredients for the sriracha mayonnaise. Stir until smooth, taste for salt, cover and set aside.
- Cut the fillets in half, lengthwise, then cut in half crosswise so you have 4 pieces each fillet. Pat dry with paper towels. Transfer to a plate, season on one side with lemon pepper seasoning and keep chilled until ready to use.
- In a large bowl, add the flour and the remaining dry spices and stir well. Gradually and gently whisk in the mineral water( beer) and mustard until most of the lumps are gone. Let batter sit for at least 20 minutes chilled.
- In a medium heavy pot, preheat 2 cups of oil to 375ºF.
- When oil is up to temperature, add a few pieces of fish to the batter, making sure they are coated evenly. Shake off excess batter from fish and add 1 piece of fish at a time to hot oil. Fry 3 to 4 pieces at a time, making sure you don’t overcrowd the oil. Fry until golden brown, turning as needed. Cook time is about 4-5 minutes. Transfer the fish to a baking sheet lined with a wire rack and keep warm in a low temperature oven.
- 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
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