Ingredients
For the fish:
- 1 ¼ pounds ling cod, cut into 1-inch fingers
- ½ cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 cup flour
- 1 ¼ cups water
- 1 egg
- ⅛ teaspoon baking soda
- Vegetable oil for frying
- Coarse salt to taste
For the tacos:
- 16 6 1/2-inch corn tortillas
- 2 cups shredded cabbage
- 2 cups medium tomatoes, chopped
- ½ cup chopped onions
- ½ cup chopped cilantro
- Crema or sour cream
For Ensenada-style fish tacos:
- ½ cup mayonnaise
- 1 cup guacamole
For the garnish:
- Salsa and lime wedges
8 tacos
Preparation
- Dust fish pieces with seasoned flour. Mix together flour, water, egg and baking soda. The batter should be the consistency of heavy cream. A few lumps are okay.
- Heat oil to a depth of two inches in a deep pot to 375 degrees. Dip fish into batter and lower into oil, a few pieces at a time, and fry until golden and cooked through, about 3 minutes. Drain on paper towels and sprinkle with salt.
- Steam tortillas (see potato tacos). 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. For Ensenada-style taco, thin the mayonnaise with 2 1/2 tablespoons of water and spread on tortillas. Fill as above and top with guacamole. Serve both taco varieties with lime wedges and salsa.
10 minutes
Dining and Cooking