Unfortunately, I'm never making them again.
On the last night, by the time I already had it up to HERE with corn tortillas [for serious, why can't they keep it together?], a bad piece of fish made it into the pan and boldly stated its presence throughout the house. For two weeks. A minor disaster, that you can avoid by sourcing your fish from a reliable shop. Ideally not one in a land-locked city.
Baja Style (Fried) Fish Tacos
Adpated from the NYTimes via Tiny Urban Kitchen
For the fish:
1/2 cup flour
1 1/2 teaspoons chili powder
1/2 cup milk
1/4 cup vegetable oil
1 pound firm white-fleshed fish (cod or mahimahi worked well)
Recommended for tacos assembly:
tortillas
cilantro
chopped onion
shredded cabbage
spicy chili mayo
smoky tomato salsa
1. Slice fish against the grain into strips and soak in milk for at least 10 minutes. In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper.
2. Pour 1/4 cup of the oil into a large frying pan over medium-high heat. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess.
3. When the oil shimmers and is about to smoke, add several pieces of fish to the pan, without crowding, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
4. Wrap a few tortillas with a damp cloth, set on a plate and zap in the microwave for 30 seconds. Soft and steamy! Add fish and garnishes of your choosing.
Adpated from the NYTimes via Tiny Urban Kitchen
For the fish:
1/2 cup flour
1 1/2 teaspoons chili powder
1/2 cup milk
1/4 cup vegetable oil
1 pound firm white-fleshed fish (cod or mahimahi worked well)
Recommended for tacos assembly:
tortillas
cilantro
chopped onion
shredded cabbage
spicy chili mayo
smoky tomato salsa
1. Slice fish against the grain into strips and soak in milk for at least 10 minutes. In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper.
2. Pour 1/4 cup of the oil into a large frying pan over medium-high heat. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess.
3. When the oil shimmers and is about to smoke, add several pieces of fish to the pan, without crowding, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
4. Wrap a few tortillas with a damp cloth, set on a plate and zap in the microwave for 30 seconds. Soft and steamy! Add fish and garnishes of your choosing.
2 comments:
looks simple and awesome! i would never have thought to add milk.
nice work.
mmmmmmm you hit me in my Achiles heel, two of my favorites foods in the world, tacos and fish, now fish tacos, oh boy!!!
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