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Home Dish Fried fish tacos

Fried fish tacos

Name: How to cook Fried fish tacos - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4- 5 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Fried fish tacos

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Ingredient

Food ration :

Serves 4- 5 servings

Cooking time :

1 hour

500 g

to 1 kg cod, cut into 5 X 2 cm pieces

1 1/2 cup

all-purpose flour

1 tbsp

paprika

1 tbsp

garlic powder

2 tsp

white pepper

2 1/2 tsp

sea salt, plus more to season

large egg

340 ml

light beer such as lager

1/2 cup

/ 123 g sour cream

1/2 cup

/ 115 g mayonnaise

1 tbsp

hot sauce

2 tsp

smoked paprika

1 tbsp

chilli oil

11/2 tbsp

Chinese black rice vinegar

2 cloves

garlic, grated

1/2 head

green cabbage, very thinly sliced

1/2

large red onion, thinly sliced

medium carrots, julliened

1/2 cup

chopped cilantro

2 tbsp

extra virgin olive oil

Cooking instructions

* Step 1

Make beer battered cod fish:

* Step 2

Season the cod generously with salt on all sides. Place on paper towels and let sit at room temperature for 15 minutes. A good amount of water will drain from the fish - thats what you want.

* Step 3

Fill a large deep cast iron skillet or heavy bottomed pot just over halfway, or about 2 inches with the oil. Fit with fry thermometer and heat the oil to 180ºC. I am using electric deep fryer.

* Step 4

In a small bowl, add 1/2 cup flour.

* Step 5

In a medium bowl, whisk together the remaining 1 cup flour, paprika, garlic powder, white pepper and salt until combined.

* Step 6

Whisk in the egg ; it will get clumpy and shaggy. Slowly begin whisking in the beer until all of it is added. Once you have a smooth batter, it’s ready. Try to avoid beating it to a frothy mess.

* Step 7

Gently toss the fish pieces in the dry flour from the small bowl to coat throughly, and shake off the excess. Then dip the fish pieces into the batter. Working in batches so you don’t overcrowd the skillet, carefully drop the fish pieces into the oil and fry for 3 - 5 minutes.

* Step 8

Flipping once halfway through, until golden brown and crispy. Using a kitchen spider or pair of tongs, gently remove the fried fish and place on a wire rack to drain. Repeat in batches with the remaining fish.

* Step 9

Make the crema sauce:

* Step 10

Make the slaw:

* Step 11

Heat a medium skillet over medium high heat. Once hot, working 1 at a time, very lightly char the tortillas on both sides. If the pan is hot enough, this should take 20 - 25 seconds per side. Turn the heat down if they’re charring to quickly.

* Step 12

Assemble each taco by stacking 2 tortillas per taco. (I use only 1) Top with the beer battered fish, the slaw and generous drizzle of the cream. Garnish with cilantro leaves. Add a squeeze of lime juice.