Fish Tacos

Name: Fish Tacos
Ingredients: 1 1/4 pounds ling cod, cut into 1-inch fingers; 1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper; 1 cup flour; 1 1/4 cups water; 1 egg; 18 teaspoon baking soda; Vegetable oil for frying; Coarse salt to taste; 16 6 1/2-inch corn tortillas; 2 cups shredded cabbage; 2 cups medium tomatoes, chopped; 1/2 cup chopped onions; 1/2 cup chopped cilantro; Crema or sour cream; 1/2 cup mayonnaise; 1 cup guacamole; Salsa and lime wedges

17 ingredients

12 steps

Ingredients

1 1/4 pounds ling cod, cut into 1-inch fingers
1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper
1 cup flour
1 1/4 cups water
1 egg
18 teaspoon baking soda
Vegetable oil for frying
Coarse salt to taste
16 6 1/2-inch corn tortillas
2 cups shredded cabbage
2 cups medium tomatoes, chopped
1/2 cup chopped onions
1/2 cup chopped cilantro
Crema or sour cream
1/2 cup mayonnaise
1 cup guacamole
Salsa and lime wedges

Directions

1

Dust fish pieces with seasoned flour.
2

Mix together flour, water, egg and baking soda.
3

The batter should be the consistency of heavy cream.
4

A few lumps are okay.
5

Heat oil to a depth of two inches in a deep pot to 375 degrees.
6

Dip fish into batter and lower into oil, a few pieces at a time, and fry until golden and cooked through, about 3 minutes.
7

Drain on paper towels and sprinkle with salt.
8

Steam tortillas (see potato tacos).
9

Use two tortillas for each taco, laying one tortilla on another (to insure sturdiness), and fill with 1 to 2 pieces of fish, cabbage, tomato, onion, cilantro and crema or sour cream.
10

For Ensenada-style taco, thin the mayonnaise with 2 1/2 tablespoons of water and spread on tortillas.
11

Fill as above and top with guacamole.
12

Serve both taco varieties with lime wedges and salsa.