Fandango Fish Tacos

Name: Fandango Fish Tacos
Ingredients: 2 pounds whole fish, cleaned; 1 lime, cut in half; 1/2 (16-ounce) package cornstarch; Vegetable oil; 1/4 head iceberg lettuce, shredded (about 3 cups); 1 bunch fresh cilantro; 1 avocado, sliced; 1 lime, cut into 8 wedges; Creme fraiche or sour cream; 8 corn tortillas, warmed

10 ingredients

6 steps

Ingredients

2 pounds whole fish, cleaned
1 lime, cut in half
1/2 (16-ounce) package cornstarch
Vegetable oil
1/4 head iceberg lettuce, shredded (about 3 cups)
1 bunch fresh cilantro
1 avocado, sliced
1 lime, cut into 8 wedges
Creme fraiche or sour cream
8 corn tortillas, warmed

Directions

1

Rinse fish, and pat dry. Cut 1/2-inch-deep vertical slits on each side, about 1 inch apart. Rub lime halves thoroughly on inside and outside of fish.
2

Dredge fish in cornstarch; hold by the tail, and shake to remove excess.
3

Pour oil to cover in a large skillet or roasting pan; heat to 350° over medium-high heat.
4

Fry fish for 8 to 10 minutes on each side. Drain on paper towels.
5

Transfer fish to a platter; arrange lettuce and next 3 ingredients around fish. Serve immediately with remaining ingredients.
6

Note: We tested with red snapper, but you can substitute striped bass. Instead of frying, you can bake the whole fish for 40 minutes at 350°. Omit dredging fish in cornstarch.