I was once again inspired by Jenn when she posted her fish tacos several days ago. There were several decisions to be made: what kind of fish; how was I going to cook the fish; what other miscellanea would go into the mix; cheese or no cheese. Answers: fish – tempura fried; avocado, sour cream, tomato salsa, lettuce; no cheese.
Fish tacos
2 medium tomatoes, chopped
1/2 jalapeno, minced, seeds left in (optional)
2 scallions, chopped (white and green parts)
1 garlic clove, minced
juice of 1 lime
salt and pepper
lettuce leaves
1/2 avocado, sliced
sour cream
1 lb. cod, cut into 1” strips
tempura batter
oil for frying
4 flour tortillas
Start by making a salsa. In a bowl, mix together the first 6 ingredients. If concerned about the heat, remove seeds from the jalapeno.
Place lettuce leaves, avocado and sour cream each in its own small bowl.
Mix the tempura batter according to package directions. I had to adjust the amount of batter mix and water as I had exactly 1 cup of mix. As it was there was enough batter left that we will make shrimp tacos using it tomorrow.
Heat 2 inches of oil to 350 degrees. Sprinkle some salt on the fish, dip each piece into the batter, and fry until crisp and lightly browned, about 1 ½ minutes (do this in batches so as not to crowd the pan). When each batch is done, drain on paper towels.
Wrap 4 tortillas in a kitchen towel and microwave 30 seconds. Done! Assemble tacos at the table and chow down.
Fish tacos
2 medium tomatoes, chopped
1/2 jalapeno, minced, seeds left in (optional)
2 scallions, chopped (white and green parts)
1 garlic clove, minced
juice of 1 lime
salt and pepper
lettuce leaves
1/2 avocado, sliced
sour cream
1 lb. cod, cut into 1” strips
tempura batter
oil for frying
4 flour tortillas
Start by making a salsa. In a bowl, mix together the first 6 ingredients. If concerned about the heat, remove seeds from the jalapeno.
Place lettuce leaves, avocado and sour cream each in its own small bowl.
Mix the tempura batter according to package directions. I had to adjust the amount of batter mix and water as I had exactly 1 cup of mix. As it was there was enough batter left that we will make shrimp tacos using it tomorrow.
Heat 2 inches of oil to 350 degrees. Sprinkle some salt on the fish, dip each piece into the batter, and fry until crisp and lightly browned, about 1 ½ minutes (do this in batches so as not to crowd the pan). When each batch is done, drain on paper towels.
Wrap 4 tortillas in a kitchen towel and microwave 30 seconds. Done! Assemble tacos at the table and chow down.
5 comments:
I saw these at Jenn's site. They look great and I will be trying it soon! Your sound delicious!
YAY!! I love being able to inspire people :) Let me be honest with you, even though I didn't fry my fish, it's really the way I enjoy fish tacos the most. There is just something about that crispy outside and tender inside that add that extra yum to the taco!! And I love the added bonus of shrimp tacos the next day :)
I always love fish tacos. And I love it more that you fried the fish. Your recipe is a keeper.
Stephen, these look and sound delicious. I love fish tacos and never refuse them when they are on a menu. It's good to have a recipe from a respected cook that will let me make them at home. I hope you are having a great day. Blessings...Mary
Oooh! Looks like they came out quite nice :-)
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