Try this Fish Tacos recipe.
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 4 green onions chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- sour cream
- lime wedges
- 2 tomatoes, chopped
- 2 cups shredded lettuce
- flour tortillas
- for the tacos:
- for frying the fish:
- 1 quart cooking oil
- 2 pounds pollock cod or other flaky fish
- 2 cups rice flour you can use all purpose flour but it will not be as light
- 11/2 teaspoons salt
- 1 +/- cup water
- shredded mexican blend cheese
- jalapeã±os
- pace picante sauce
- Carbohydrate 496.667581703758 g
- Cholesterol 439.2 mg
- Fat 1021.66121098502 g
- Fiber 35.0156487088144 g
- Protein 144.189690022534 g
- Saturated Fat 204.021040316889 g
- Serving Size 1 1 recipe (3918g)
- Sodium 3345.32093864711 mg
- Sugar 461.651932994943 g
- Trans Fat 50.6371935311737 g
- Calories 11615 calories
Step-by-step
- Heat oven to 200 degrees.
- Fill a large pot (I used a cast iron Dutch Oven) with the cooking oil. Make sure it is not filled more than half-way with the oil otherwise it may bubble over when you add the fish. Bring the oil to 350 - 375 degrees F. ***NEVER LEAVE HOT OIL UNATTENDED***
- While the oil is heating, prepare the fish. Cut the fish into strips about 1 inch wide.
- Mix the flour, Salt, Cumin, Chili Powder, Paprika, and Onion Powder.
- Put about ½ cup of the flour mixture in a flat container to dredge the fish in before placing in the batter.
- Wrap the flour tortillas in aluminum foil and place in oven to warm.
- Mix the remaining flour mixture with the about 1 cup of water. The batter should be a little thick.
- Dredge the fish in the dry flour and then dunk into the wet batter.
- When the dough is hot, use a skewer to gently lower the fish into the hot batter.
- Cook 4-5 minutes or until golden brown. Drain on paper towels.
- Take warm flour tortillas out of the oven and top with the hot fish and desired toppings. Afiyet olsun!
Golden, jagged crusts surround tender flaked fish inside warm tortillas, offering a sharp contrast of crunch and moisture when paired with cold toppings. Preparing this meal relies heavily on managing the frying environment and understanding how different dry ingredients affect the final texture.
- Maintain frying oil between 350 and 375 degrees Fahrenheit to ensure the batter sets instantly without absorbing excess grease.
- Use rice flour rather than all-purpose wheat flour if a lighter, crisper exterior is desired, because rice flour contains no gluten and prevents heaviness.
- Keep the Dutch oven filled no more than halfway with oil to prevent dangerous boiling over when cold fish is submerged.
- Cut the pollock or cod into uniform strips approximately 1 inch wide so they cook evenly within the 4 to 5 minute window.
- Warm the flour tortillas wrapped in aluminum foil inside a 200 degree oven to keep them pliable while the fish finishes cooking.
Serve these tacos alongside crisp shredded lettuce and chopped tomatoes to add necessary fresh acidity that cuts through the rich fried fish. Acidic lime wedges squeezed over the top just before eating brighten the entire flavor profile.
