Receta Crispy Fish Tacos
I am digging deep into my unpublished recipe archives. As hard as I try, I find myself unable to post recipes as often as I'd like to. Believe me, food blogging is my creative outlet... it's my hobby and joy to photograph food. I still enjoy reading cookbooks, and challenging myself to try new recipes. Sadly, my new job has robbed me of the time it takes for me post a recipe. I admit, that I am a perfectionist. I want my food photos to look nicely plated. I've had a little talk with myself, and I've realized that I should just post the half dozen (or more) recipes I haven't posted, because I was not happy with this final photo. You can't really see the crunchy fish, and that's a shame.
I have a theory, and I'll share it with you. Sometimes, by the time I photograph each step, and complete the recipe-- I'm really hungry! I can sense my husband anxiously waiting for his dinner to set at his place setting, while he's hungrily watched me take photos. So, I rush the shot and there you have it... I hesitate to post the photos. 'Nuff said. Onward and upward with the recipe:
I have made these fish tacos several times. The recipe comes from Food Network's Tyler Florence, and I've made only a couple of changes from his original.
Tyler uses Mahi-Mahi, but I use Cod.
I love the crunchiness of the panko crumbs and the Pink Chipotle sauce. Yes, they're deep-fried, but once in a while... why not?
I keep canned Chipotle peppers in Adobo sauce in my pantry. If you've never used these in our recipes, be aware-- they pack a LOT of heat! Chipotles are smoked jalapenos. I buy these small containers at a local restaurant supply, because they cost just a few dollars for a large package. I portion each one and freeze them. That way, I'm not stuck with an open can of leftover chipotles. Please trust me, when I saw these are HOT! I use only one, instead of Tyler's three. By the way, anytime I use tomato paste, I freeze the rest in 1 Tablespoon increments and freeze it, too.
The pink chili mayonnaise is a blend of sour cream (I used lite), mayonnaise, fresh lime juice and chipotles with adobo sauce. Whir this in a blender and set aside.
Set up a blending station of flour, eggs & water, and Japanese panko crumbs. Cut the fish into 1-ounce strips and dip them into the flour, whisked eggs and then the panko crumbs. Set aside.
Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil.
Drain on paper towels and season with salt. Keep warm until ready to serve.
I like to grate Cotija cheese and I used regular shredded cabbage (while Tyler recommends Napa cabbage). Heat a corn tortilla (on direct heat, or I use a cast iron skillet) I have lime wedges cut and I'm ready to assemble...
...drizzle some Pink Chili Mayonnaise (mine looks thin, because I used lite sour cream)
...squeeze some lime juice, add some cotija cheese and cabbage.
...take a bite. Crunch.
Blessings,