Friedfishtacosforkrsisue Recipes

CRISPY CORN AND BEER-BATTERED FISH TACOS

Steps:

• Lightly sprinkle the cod with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour and up to overnight (this air-dries the surface so the batter will adhere better to the fish).
• Whisk the flour, cornmeal, seasoned salt, paprika, baking powder and baking soda in a medium bowl. Add the beer, club soda and vinegar and whisk just until combined and no lumps remain.
• Fit a large heavy pot with a deep-frying thermometer; pour in oil to a depth of 3 inches. Heat over medium-high heat until the thermometer registers 375 degrees F.
• Working in batches, dip the fish into the batter, allowing excess batter to drip back into the bowl. Lower the fish carefully into the oil and fry until light golden brown and just cooked through, 3 to 4 minutes. Transfer to paper towels to drain.
• Serve the fried fish with the warm tortillas, pico de gallo, hot sauce, pickled vegetables, lime wedges, avocado, cilantro and cabbage.
• Toss the tomatillo, kiwi, lime juice, basil, serrano, garlic and onion in a small bowl to combine; season with salt. Cover and chill 1 hour to allow the flavors to come together.
• Puree the carrots, lime juice, salt, garlic, habanero and 1 cup water in a blender on high speed until completely smooth and no large chunks remain. Transfer to a 1-quart jar or nonreactive container, cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breathe. Let sit at room temperature for at least 24 hours before serving and up to 3 days. The hot sauce can be made 1 week ahead; chill after 3 days.
• Pack the chiles, carrots and onion into a 1-quart heatproof jar or a nonreactive container. Put the peppercorns and allspice berries in a dry large saucepan over medium heat and toast, tossing constantly, until just fragrant, about 2 minutes. Add the vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and stir in the lemon zest and juice, oregano, garlic and bay leaf. Let cool slightly, then pour the brine over the chiles, carrots and onion to submerge. Seal and chill at least 3 hours before serving. The flavor will mellow as it sits. The vegetables can be pickled 3 weeks ahead. Keep chilled.

BAJA FRIED FISH TACOS RECIPE: DELICIOUS STREET TACOS

Steps:

• Heat a few inches of your cooking oil in a large skillet over medium-high heat or in a deep fryer.
• Season all sides of your fresh cod fillets with salt, then slice into 8 even pieces.
• Shred your cabbage with a sharp chef's knife or a mandolin slicer.
• Place all of your batter ingredients in a shallow mixing bowl - all-purpose flour, sea salt, cayenne, egg, and Mexican beer. Whisk together the mixture until you create a smooth batter. Set aside.
• In a medium-sized mixing bowl, whisk together the Baja fish taco sauce recipe - mayonnaise, crema, lime, cilantro, and honey.
• Once well mixed, toss in the sliced cabbage mix until well-coated. Set aside.
• Grab some heat-safe tongs or use your fingers to dip each piece of cod into the batter bowl. Hold the cod above the bowl for a few seconds to allow the excess batter to drip off before carefully placing it into the preheated oil.
• Fry the cod in the oil until both sides brown; you'll likely need to gently flip the fish over halfway as it often floats at the top.
• Remove the fish with a stainless steel mesh scoop, then transfer to a large dinner plate lined with a few paper towels. Lightly salt.
• Continue the deep-frying process until you've cooked all your cod.
• Use a tortilla warmer to heat your tortillas, then top them with a piece of cooked fish.
• Top with your cabbage slaw in Baja sauce
• Add your final fish taco toppings - a squeeze of fresh lime, cilantro, salsa verde, or pico de gallo.
• Immediately serve and enjoy your fried fish tacos with slaw!

CRISPY OVEN-FRIED FISH TACOS

Steps:

• Preheat oven to 450 degrees F. Set a wire rack on a baking sheet; coat with cooking spray.
• Place cereal flakes, breadcrumbs, 1/2 teaspoon pepper, garlic powder, paprika and 1/4 teaspoon salt in a food processor and process until finely ground. Transfer to a shallow dish.
• Place flour in a second shallow dish. Whisk egg whites and water together in a third shallow dish. Dredge each piece of fish in the flour, dip it in the egg white mixture and then coat on all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.
• Meanwhile, whisk oil, vinegar and the remaining 1/4 teaspoon each pepper and salt in a medium bowl. Add coleslaw mix and toss to coat.
• Divide the fish, coleslaw mix and avocado evenly among tortillas. Serve with pico de gallo, if desired.

EASY FISH TACOS RECIPE BY TASTY

Steps:

• In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
• In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
• Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
• Using a fork, break apart the fillets into bite-size pieces.
• Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
• Garnish with cilantro and lime juice.
• Enjoy!

CRISPY FISH TACOS

Steps:

• To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
• To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
• Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
• Yield: 8 servings

'OVEN-FRIED' FISH TACOS

Steps:

• Heat oven to 400ºF.
• Spray foil-covered baking sheet with cooking spray.
• Reserve 1/4 cup dressing for later use; brush remaining dressing onto fish, then shake with coating mix as directed on package.
• Place on prepared baking sheet.
• Bake 15 to 20 min. or until fish flakes easily with fork.
• Meanwhile, toss cabbage with onions, cilantro, aioli and reserved dressing.
• Cut fish lengthwise in half; place on tortillas. Top with cabbage mixture; fold in half.

FRIED TOFU TACOS RECIPE BY TASTY

Steps:

• Set the pressed tofu on a baking sheet and freeze for at least 4 hours, up to overnight. Let thaw completely, then cut into 8 ½-inch-thick strips. (Freezing is optional, but will give the tofu a meatier texture.)
• Meanwhile, make the crema sauce: In a medium bowl, whisk together the mayonnaise, crema, lime juice, ancho chile powder, and salt. Cover and refrigerate until ready to serve.
• In a wide, shallow dish, whisk together the rice wine vinegar, ¼ cup canola oil, lemon juice and zest, caper brine, nori, sugar, and salt. Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30-60 minutes, flipping once halfway through.
• Heat the remaining 6 cups of canola oil in a wide, shallow pan over medium-high heat until the temperature reaches 375°F (190°C).
• Add ½ cup flour to a medium plate. In a medium bowl, whisk together the remaining cup of flour and the beer until a thick, but pourable, batter (similar to pancake batter) forms.
• Working in batches of 4-5 strips at a time, remove the tofu from the marinade and dredge in the flour, shaking off any excess, then dip in the beer batter. Transfer to the hot oil and fry for 5-7 minutes, until golden brown on all sides. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
• Assemble the tacos: Add 1 piece of fried tofu to each tortilla, then top with 2-3 tablespoons of pico de gallo and a handful of shredded cabbage and drizzle with 1-2 tablespoons of the crema sauce. Serve immediately with lime wedges alongside.
• Enjoy!