Crispy Fish Tacos

IngredientsCrispy Fish Tacos

For the batter:
2 ounces canned chipotle peppers
2 eggs
2 cups beer (recommended: Pale Ale)
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt
Freshly ground black pepper

For the fish tacos:
3 cups sour cream
1 1/2 bunches cilantro, chopped
2 tablespoons lime juice, plus 6 limes, cut in wedges
1 teaspoon kosher salt
Corn oil, for frying
3 tomatoes, diced small
12 red radishes, thinly sliced
24 corn tortillas
1 1/2 pounds Mahi-Mahi, cut into 1-ounce strips
2 recipes Todd’s Slaw, recipe follows


Preheat oven to 300 degrees F.

To make the batter:
Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.

In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.

For the fish tacos:
In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.

On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.

Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.

With your fingers dip the Mahi strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd’s Slaw.

Todd’s Slaw:

1 head green cabbage
1 large red onion
1 cup cider vinegar
1 cup sugar
1 cup olive oil
1 tablespoon toasted caraway seed
Salt and freshly ground black pepper
2 bunches scallions (green parts only), for garnish

Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.

Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.

About Clark Fish

With over 25 years of experience, Clark Fish gets you. We understand that our clients require care and individual attention to specific needs. We’ll get you high quality, hassle free fish, and seafood that add value to any restaurant, hotel, resort, country club, or wholesaler's line of products. It’s just that good! We want you to be satisfied and you will be. Clark Fish is registered with the FDA, HACCP approved facility, and are inspected by the Florida Department of Agriculture.
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