It was a majorly shitty week so it seemed like a good time to deep-fry the crap out of something. I'd never deep fried anything before—so messy, so tricky, so unhealthy. But it's been on my mind for some time now and I had a piece of cod in the fridge which wasn't quite enough to feed all of us so I did a bit of research and came up with fish tacos. The final recipe combined an epicurious recipe and a recipe from a book on Mexican street food that I picked up somewhere.
The frying part was pretty straight forward—flour/season the fish and add to very hot oil for a short time. It emerged looking so delicious that I was immediately fired up to throw more things into the bubbling caldron and turn them into gold. Vegetables? Soccer cleats? But I hadn't planned ahead and only had a few flour tortillas on hand so I cut them in triangles and threw them in. The "chips" tasted a bit like wontons but had that perfect crunch that you can really only get from a deep fry.
The tacos were delicious and I highly recommend you give them a try. Despite the deep fry aspect, they are very healthy and well-balanced and even kid-friendly (sans hot sauce.) Even if frying is not an option, I would still make these with broiled or grilled fish. Just remember, everything is better fried, and in the movies.
- 3/4 cup flour
- 1 tbsp salt
- 3 tbsp chile powder
- 1 tsp oregano
- 1 pound cod (or any white firm fish)
- 1 lime
- 1/2 head cabbage, sliced and chopped
- 4 tbsp chopped cilantro
- 3 tbsp mayo
- 1 tsp worcestershire sauce
- 1/4 c plain yogurt
- 1/4 cup green salsa
- 1/2 red onion sliced very thinly
- warm tortillas
- salt, pepper, hot sauce to taste
- Mix flour and next three ingredients in a bowl. Cut fish into 2-inch pieces and coat with flour mixture. Shake off extra.
- Heat enough canola (or vegetable or peanut) oil in a pot to reach three inches and attach a candy/fry thermometer.
- Meanwhile, combine cabbage, mayo, yogurt, 1/2 lime's juice, 2 tbsp cilantro, red onion. Add salt and pepper to taste.
- When temperature reaches 375F fry fish for about 2 minutes until light brown. Drain on paper towels then add to bowl, along with worcestershire, rest of lime's juice, salsa and cilantro. Mix, slightly breaking up fish pieces.
- Place fix mixture on tortilla and top with slaw. Add hot sauce.