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Fried Fish Tacos

Fried Fish Tacos
Yields
4 servings

Gourmet, authentic Mexican tacos made with cod, three chili banger hot sauce, special Farm sauce and a cabbage crudito, all on top of corn tortillas and served with lime wedges.

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ingredients

Cabbage Crudito

1
cup shredded white cabbage
6
- 8 large carrots, shredded (1 cup)
¼
cup apple cider vinegar
Salt, to taste

Three Chili Banger

1
Pasilla chili, cored and seeded (available in Latin grocery stores)
1
Mulato chili (available in Latin grocery stores)
3
Morita chilies, cored and seeded (available in Latin grocery stores)
1
cup apple cider vinegar
1
Tbsp sugar
3
cloves garlic, finely chopped
Salt, to taste

Farm Sauce

½
cup Mexican crema (available in Latin grocery stores)
1
tsp ground cumin
1
tsp ground Mexican cinnamon
1
tsp ground chipotle
1
Tbsp lime juice
1
Tbsp lemon juice
½
green onion, chopped (1 Tbsp)
Salt

Fried Fish

½
cup Masa Harina flour (available in Latin grocery stores)
1
Tbsp ground paprika
1
Tbsp garlic powder
3
tsp salt, divided
½
cup corn flour
½
cup cornstarch
2
tsp baking soda
½
cup Club Soda
4
(6-oz) cod fillets
Canola oil, for frying

Assembly

4
corn tortillas
Lime wedges
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directions

Step 1

In a large bowl, combine cabbage, carrots and apple cider vinegar. Stir well and season with a pinch of salt.

Step 2

Cover and refrigerate until assembly. Cabbage tastes better the longer it sits. Let sit for 1 or 2 days for best results.

Step 3

Preheat oven to 375ºF.

Step 4

Place Pasilla, Mulato, and Morita chilies on a baking sheet. Toast chilies in the oven for 5 minutes, until chilies puff up, darken, and become fragrant.

Step 5

Transfer chilies to a medium saucepan with apple cider vinegar, sugar,a pinch of salt, and 1 cup of water. Simmer over low heat for 10 minutes.

Step 6

Stir in garlic and remove mixture from heat.

Step 7

Pour mixture into a food processor and blend until smooth. To strain out the seeds, pour the sauce through a fine mesh sieve.

Step 8

Cover and refrigerate sauce until assembly.

Step 9

In a large bowl, stir together Mexican crema, cumin, Mexican cinnamon, chipotle, lime juice, and green onions.

Step 10

Season with salt, to taste, and refrigerate until assembly.

Step 11

Preheat deep fryer or a large heavy-bottomed pot of oil to 350ºF.

Step 12

In a medium bowl, combine Masa Harina, paprika, garlic powder, and 1 teaspoon of the salt; set mixture aside.

Step 13

In a second bowl, combine corn flour, cornstarch, baking soda, and remaining 2 teaspoons of salt.

Step 14

Using a fork, whisk club soda into the corn flour mixture until the batter is the consistency of a loose pancake batter.

Step 15

To batter the fish, dredge the fillets in the Masa Harina mixture, then into the batter, to coat.

Step 16

Carefully drop fish into the hot oil and fry for 3 minutes, until brown on both sides.

Step 17

Using tongs, remove fish from the hot oil and set aside on a paper towel-lined plate to drain.

Step 18

Repeat dredging and frying process with remaining fish fillets.

Step 19

Season fried fish lightly with salt, to taste.

Step 20

To serve the fish tacos, warm corn tortillas in the microwave or oven.

Step 21

Place warm corn tortilla down on the plate. Spread Farm Sauce over the corn tortilla; add a drizzle of the Three Chili Banger and top with the fried fish.

Step 22

Pile Cabbage Crudito over the fish and squeeze fresh lime over top.

Step 23

Repeat with remaining portions and serve.

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My rating for Fried Fish Tacos
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