Thursday, April 30, 2015

crispy fish tacos with jalapeno sauce... 30 minutes

the goods:

jalapeno sauce:
1 large jalapeno, ribs and seeds removed
1 cup cilantro leaves
1/4 cup scallions
1/4 cup olive oil
1/4 cup sour cream
1/4 cup water
1/2 an avocado, peeled and pitted
1/2 teaspoon salt

2 pounds cod, skin removed
1 cup flour
1/4 cup plus 2 tablespoons cornmeal
1/4 cup cornstarch
1 teaspoon chili powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light beer, such as Corona
1 egg, beaten
vegetable oil, for frying
12 flour tortillas
cilantro, chopped cabbage, diced tomato, lime wedges, and hot sauce for serving

Puree all the jalapeno sauce ingredients together in a food processor until your desired consistency is reached.
Pat fish dry with paper towels and cut into 2-3-inch pieces. Put 1/2 cup flour in a shallow bowl and set aside. In a separate bowl, whisk 1/2 cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.
Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in plain flour, then batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a paper-towel-lined plate to drain excess oil. Sprinkle with salt while still hot. Arrange tacos with fish, tomatoes, cabbage, cilantro, and hot sauce. Squeeze with lime juice and serve.

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