Crunchy Fish for TacosLooks great! First to gather the ingredients:
Serves 2 to 4, 30 minute prep time
Special equipment required: wok, dutch oven, or deep fryer
I recommend a wok if you have one. It's the most economical in terms of volume of oil needed and very easy to work with. If you've never deep-fried before, here's a great write-up about deep frying in a wok:http://www.seriouseats.com/2010/06/wok-skills-101-how-to-dee...
» 1 ½ cups flour
» 2 tbsp. paprika
» 2 tsp. pepper
» ¼ tsp. Kosher salt
» ¾ cup beer (plus more as necessary)**
» 1 egg
» 1 pound white fish, cut into eight 2-ounce fingers
» Oil for frying (about 2 quarts, depending on frying vessel)
» Table salt for seasoning
» 8-16 soft corn tortillas, warmed*
» Shredded cabbage
» Diced tomatoes
» Chopped cilantro
» Lime wedges
» Sriracha mayo (or mayonnaise mixed with your favourite hot sauce)
» Pickled red onions (recipe follows)
Combine flour, paprika, pepper, and salt. Transfer half of mixture to a large bowl and set aside. Add beer and egg to remaining mixture and whisk until a smooth batter is formed. Batter should have the consistency of thick paint (add up to 1/½ cup more beer as necessary until proper consistency is reached). Set aside.
Heat oil in a deep fryer, Dutch oven, or large wok to 350°F. Transfer fish pieces to bowl with batter and turn to coat thoroughly. Working one piece at a time, lift fish, let excess batter drip off, then transfer to bowl with remaining flour mixture. Toss to coat thoroughly. Lift carefully with tongs or dry fingers and slowly lower into hot oil. Repeat with remaining fish.
Fry, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to a paper towel-lined plated and immediately season with salt.
Top each tortilla with 1 piece of fish and other toppings as desired. Depending on the thickness of your tortillas, you might need two per taco (some brands of store-bought corn tortillas are thinner than others)
*The best way to warm corn tortillas is to dip them in water and toss into a hot frying pan. Fry tortillas for 30 seconds per side. Stack heated tortillas and wrap in a clean kitchen towel and let sit for a few minutes before serving.
If you can’t find corn tortillas in your area, look for Maseca corn flour if you’re up for making your own (although it’s pretty difficult without a proper tortilla press). Alternatively, small flour tortillas are a fine substitute. Crunchy “Old El Paso” or “Taco Bell” style corn tortillas are not recommended for this, since the fish is already plenty crunchy and won’t shine as much as it should.
If you like videos, here’s one that shows how to warm corn tortillas: http://www.seriouseats.com/2011/10/video-the-right-way-to-wa...
** (One minor concern with the kid-friendliness of this recipe is the beer used in the batter. The beer is there partially for flavour but also because the alcohol will evaporate much quicker than any water added to the batter, giving a crispier result. There will be no alcohol left in the recipe after cooking, but if it's a concern, you can use water instead).Pickled Red Onions
Makes 1 jar (enough for one recipe of fish tacos plus some leftover), 15 minute prep time
» 1 cup white vinegar
» 1 cup water
» ½ cup sugar
» 2 tsp. kosher salt
» 2 jalapeño peppers, thinly sliced*
» 1 large or 2 small red onions, thinly sliced
Combine water, vinegar, sugar, and salt in small sauce pan. Bring to a boil, stirring until all sugar and salt is dissolved. Remove from heat and add peppers. Stir 15 seconds. Cool to room temperature. Pickled onions will keep for several months in a sealed jar in the fridge.
*I leave the seeds in which gives these a tiny bit of spice. If you want less spice, remove the seeds. Wash your hands really well after handling jalapeño seeds, the spice will "stick" to your skin.
Recipe adapted from www.seriouseats.com