Ingredients: |
Ingredients: FOR FISH:
8 oz Boneless and skinless white fish fillets, like cod or halibut
4-8Tortillas (I prefer flour) - number of tortillas depends on the size you choose (larger, fewer; smaller more).
Grapeseed oil or other with a high smoke point for frying
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FOR COATING:
1 + C beer or, fizzy water
1/2 C all-purpose flour
1/2 TBS cornstarch
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cayeene pepper
1 - 1 1/2 C Panko style breadcrumbs
TOPPINGS:
1 C shredded Cabbage (use a bottled coleslaw dressing or, make from scratch).
1 ripe Avocados, sliced thinly
1 Tomato, seeded and diced
Fresh Lime wedges for garnish
Other topping options: Salsa Fresca, fresh chopped Cilantro, jalapeno or hot sauce and cheese (I prefer Cojita).
SAUCE:
3/4 C Sour Cream or, Mexican Crema
1 TBS fresh squized Lime juice - or more if you like
1 TBS chopped fresh Cilantro
1 tsp Lime Zest
Salt to taste
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Directions: |
Directions:1. Cut fish fillets into chunks; roughly 2" long by 1" wide.
2. In medium sized bowl, whisk together beer or fizzy water, flour, cornstarch, salt, garlic powder and cayenne pepper. This batter should resemble pancake batter but if it looks too clumpy or too thick, add more beer or fizzy water until consistency is thin enough for dipping.
3. In another bowl or pan, place Panko breadcrumbs. Have a small sheet pan with wire rack at the ready to place coated fish.
4. Dip each piece of fish into the batter with one hand; then with the other hand cover fish in Panko and place on tray. Make sure you are not transferring batter into Panko or you will end up with lots of lumps in your breading bowl.
5. When all fish are breaded and on tray, move to refrigerator for 30-mins to firm up coating before frying.
6. After 30-mins, remove fish from frig and allow to come to room temp (about 10-mins); heat 1/2" of oil in a medium sized skillet (I prefer cast iron). Holding your hand over the skillet, you should feel good amount of heat. This is the time to begin frying.
7. Fry fish in batches of no more than 6 pieces at a time; less if smaller skillet. There will be a sizzle in the pan but no splatters or pops. If there are, reduce the heat beneath the skillet.
8. Cook on each side till golden, about 2-3 mins per side.
9. Meanwhile, make your sauce from ingredients above. Toss your shredded cabbage with dressing and add salt and pepper to taste. Set both aside, along with other toppings.
10. Place fish on a small sheet pan with wire rack to drain off any excess oil. This also keeps the fish crisp.
11. After all fish is fried, one by one, place a tortilla on a burner (hopefully gas, if electric wrap tortillas in a paper towel or clean dish towel that has been sprinkled with water, place in microwave for 30-45 seconds), if atop your gas cooktop, watch carefully and use tongs to flip to other side; you want browning not burning!
12. Assemble your tacos according to your taste. Enjoy! |
This recipe for CRISPY PANKO FISH TACOS is from