Fish Tacos
, Serves 4 to 6
Crisp milk-soaked, chili-dredged fish in warm corn tortillas with fresh tomato salsa, cabbage and chipotle cream.
| prepWarm a plate lined with paper towels for the fried fish | ||||
| 2 medium tomatoes, seeded and finely chopped | Combine salsa ingredients | Fill tortillas, top, serve with lime & hot sauce | ||
| 1 small red onion, peeled and finely chopped | ||||
| 1 clove garlic, minced | ||||
| 8 g roughly chopped cilantro | ||||
| 1 jalapeño, halved, seeded, cut into half moons (optional) | ||||
| 55 g mayonnaise | Whisk, season with lime, salt & pepper | |||
| 120 g sour cream | ||||
| 1 lime, halved (for the cream sauce) | ||||
| kosher salt and black pepper, to taste (for the cream sauce) | ||||
| 1 tbsp canned chipotle pepper, finely chopped (optional) | ||||
| 65 g fine-milled flour, such as Wondra | Mix flour, chili powder, salt & pepper | Dredge, fry 3-4 min, turn 1 min more | Drain on towels, sprinkle with salt | |
| 1 1/2 tsp chili powder | ||||
| 1 1/2 tsp kosher salt (for the dredge) | ||||
| 1 1/2 tsp black pepper (for the dredge) | ||||
| 120 ml milk | Soak fish in milk | |||
| 450 g flounder or firm white fish, cut into 1/2 x 3 in strips | ||||
| 60 ml peanut oil (for frying) | Heat oil & butter until shimmering | |||
| 1 pat of butter | ||||
| kosher salt, to sprinkle on fried fish | ||||
| a splash of peanut oil (for greasing the skillet) | Heat tortillas in greased skillet | |||
| 12 6-inch fresh corn tortillas | ||||
| 140 g shredded green cabbage | ||||
| 1 lime, cut into wedges (for serving) | ||||
| saucy hot sauce, like Tapatio or Frank's | ||||
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