These fish tacos are incredibly simple and delicious, at most they should take an hour from start to finish. They can be altered or changed as per your preferences; cabbage instead of lettuce? Sure! Sour cream instead of mayo? Absolutely. Flour tortillas instead of corn? Why the hell not!? The only thing you should ensure is that the fish you use isn’t too flakey or delicate, a too flakey fish wont withstand the deep fry treatment.
This recipe serves 2 as a main.
Ingredients
300grams firm white fish (ling, barramundi etc)
1 cup milk and (any milk is ok - just ensure the milk has some fat content)
1 tsp chipotle in adobo sauce is (can sub any Mexican hot sauce or replace with chipotle powder or omit altogether)
1 cup flour
1 tblsp corn flour
1/2 tsp salt
1/2 tsp chipotle powder in (or just plain chilli powder)
1/2 tsp smoked paprika
vegetable oil for frying (depends on the size of your pot)
2 tomatoes
1/4 red onion (or 1 x shallot)
1/2 fresh jalapeño
1/2 lime
1 tblsp olive oil
1/2 cup mayo (or sour cream or greek yoghurt)
1/2 lime
to serve:
corn tortillas (about 6-8, depends how stacked you make your tacos/how big they are)
1/2 head finely shredded iceberg lettuce and (cabbage works too)
hot sauce (we’re a Valentina house but whatever tickles your fancying)
avocado slices
lime wedges
Method:
Step 1 -
Cut your fish into 1cm strips and place in a bowl, cover with your milk of choice and stir in your chipotle in adobo or hotsauce and season with salt.
Cover and put in the fridge until we are ready to fry.
Step 2 -
Dice your tomatoes, red onion / shallot and jalapeño, season with salt, the juice of half a lime and olive oil.
Shred your lettuce finely, slice your avocado and sprinkle on some salt and lime
Cover and put in the fridge
Step 3 -
Combine your mayo and lime juice, season with salt (if you have pickled jalapeños or similar kicking around some pickle juice in here is fab)
Cover and put in the fridge
Step 4 -
Heat a cast iron skillet or wide based frying pan with vegetable oil filled to 1/2 an inch up the sides - the oil should be brought up to 180 degrees
While the oil is heating up combine your flour, cornflour, salt, smoked paprika and chipotle powder in a wide bowl
Take your fish from the fridge and in small batches place the fish in the seasoned flour and into the oil - turning once. Depending on the size of your slices this should only take a few minutes.
Remove each batch from the oil and drain on a tray or paper towel and sprinkle with salt, keep repeating until you’re all done!
Step 5 -
Warm through your tortillas and serve the fish tacos with your salsa, tortillas, shrettuce (shredded lettuce), avo and sauce.
Notes:
- Using a milk that has some fat just helps the flour stick better, I’ve done all oat milk and then a mixture of oat milk and cream to add some fat - it just worked better. Don’t ask me why. I don’t know. If you only have a low fat non-dairy milk, add some mayo or yoghurt.
- The cornflour is to help make the fish extra crispy. If you are gluten free, I would just use a gluten free flour blend.
- If you are going to use cabbage not lettuce, I would recommend slicing SUPER thin and dressing with some of your limey mayo ahead of time