Side Pannel
Crispy Fish Tacos with Jalapeno Sauce
Crispy Fish Tacos with Jalapeno Sauce
- Recipe Submitted by Fajitas on 07/10/2014
Category: Lunch/Snacks
Ingredients List
- Jalapeño Sauce:
- 1 large jalapeño (if you like spicy, leave the ribs and seeds in there)
- 1 cup cilantro leaves
- ¼ cup green onions
- ¼ cup oil
- ¼ cup Greek yogurt
- ¼ cup water
- ½ avocado
- ½ teaspoon salt
- ---------------------------------------------------------------
- Fish Tacos:
- 2 lbs. firm white fish like cod
- 1 cup flour (see notes)
- ¼ cup + 2 tablespoons cornmeal
- ¼ cup cornstarch
- 1 teaspoon chili powder or spicy seasoning
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup light beer, such as Corona
- 1 egg, beaten
- vegetable oil for frying
- 12 flour or corn tortillas
- cilantro for topping
- Cotija cheese for topping
Directions
1. Puree all the jalapeño sauce ingredients in a food processor until your desired consistency is reached. I sometimes add a little more oil or water at the end to make the sauce less gloppy and more drizzle-able.
2. Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put ½ cup flour in a shallow bowl and set aside. In a separate bowl, whisk ½ cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.
3. Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.
4. Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce. Yummy!
2. Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put ½ cup flour in a shallow bowl and set aside. In a separate bowl, whisk ½ cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.
3. Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.
4. Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce. Yummy!
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