Provided by Molly O'Neill
Categories dinner, lunch, main course
Time 10m
Yield 8 tacos
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : @context http, Calories 790, UnsaturatedFat 48 grams, Carbohydrate 45 grams, Fat 61 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #preparation #main-dish #one-dish-meal #4-hours-or-less
You'll also love