Download Stashcook Now. Get the best meal planning app for your family.

Fish Tacos Recipe

Name: Fish Tacos
Total time: 10 min
Yield: 8
Ingredients: 1 1/4 pounds ling cod, cut into 1-inch fingers; 1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper; 1 cup flour; 1 1/4 cups water; 1 egg; 1/8 teaspoon baking soda; Vegetable oil for frying; Coarse salt to taste; 16 6 1/2-inch corn tortillas; 2 cups shredded cabbage; 2 cups medium tomatoes, chopped; 1/2 cup chopped onions; 1/2 cup chopped cilantro; Crema or sour cream; 1/2 cup mayonnaise; 1 cup guacamole; Salsa and lime wedges

NYT Cooking

Ingredients

1 1/4 pounds ling cod, cut into 1-inch fingers

1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper

1 cup flour

1 1/4 cups water

1 egg

1/8 teaspoon baking soda

Vegetable oil for frying

Coarse salt to taste

16 6 1/2-inch corn tortillas

2 cups shredded cabbage

2 cups medium tomatoes, chopped

1/2 cup chopped onions

1/2 cup chopped cilantro

Crema or sour cream

1/2 cup mayonnaise

1 cup guacamole

Salsa and lime wedges

Method

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.

The simple meal planning app

Social

Email:

hello@stashcook.com