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Misc: Fish Tacos

Source of Recipe

"The Essential New York Times Cookbook" by Amanda Hesser


Recipe Introduction

"The fish taco is a West Coast delight that we East Coast food writers continuously celebrate as the next hamburger—our attempts to galvanize the locals haven't worked all that well so far, but maybe this time will be the charm."

List of Ingredients

â—¦ 2 medium tomatoes, cored, seeded, and finely chopped
â—¦ 1 small red onion, finely chopped
â—¦ 1 clove garlic, minced
â—¦ ½ cup roughly chopped cilantro
â—¦ 1 jalapeño pepper, halved lengthwise, seeded, and cut crosswise into half-moons (optional)
â—¦ ¼ cup mayonnaise
â—¦ ½ cup sour cream
â—¦ 2 limes, one halved, one cut into wedges
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 tablespoon finely chopped canned chipotle pepper in adobo, or to taste (optional)
â—¦ ½ cup flour, preferably Wondra or other fine-milled flour
â—¦ 1 ½ teaspoons chili powder
â—¦ ½ cup whole milk
â—¦ One 1-pound flounder or any firm white-fleshed fish fillet, cut across the grain into strips about ½ inch wide by 3 inches long
â—¦ ¼ cup peanut oil, plus a splash more for greasing the pan
â—¦ A pat of butter
â—¦ Twelve 6-inch fresh corn tortillas
â—¦ 2 cups shredded green cabbage
â—¦ A saucy hot sauce, like Tapatio or Frank's


Recipe

Combine the tomatoes, onion, garlic, cilantro, and jalapeño, if using, in a medium bowl.

Whisk the mayonnaise and sour cream in a small bowl until combined. Season to taste with the juice of the halved lime, salt and pepper, and the chipotle, if using.

Mix together the flour, chili powder, and 1 ½ teaspoons each salt and black pepper in a medium bowl. Pour the milk into another medium bowl, and place the fish in it.

Pour the peanut oil into a 12-inch skillet and heat over medium-high heat until it shimmers and is about to smoke. Remove the fish strips from the milk bath and dredge them lightly in the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish strips in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining fish.

Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until soft and hot. Keep them warm, wrapped in a dish towel. Fill each tortilla with 3 pieces of fish, browned side up, followed by some tomato salsa and a pinch of cabbage. Drizzle with the sour cream sauce. Serve with the lime wedges and hot sauce on the side.

Serves 4 to 6