"Taco Tuesday!!! Fish tacos today! Tempura battered seasoned fish deep fried until crispy, then overloaded into a flour tortilla with red cabbage, Serrano chilies, sriracha mayo, a squeeze of lime and some cilantro. Classic and delicious, crispy, savory, fresh fish tacos!!! Happy Tuesday!"
Fried Fish Tacos
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Makes 8 Tacos
INGREDIENTS
Tempura Fried Fish:
1 pound fish, filleted into thick pieces (cod, rock fish, halibut, or any similar firm fish)
1/2 package of tempura batter
Cold water
Turmeric powder
Dried garlic
1 tsp chili powder
Salt and pepper, to taste
Oil, for deep frying
For Tacos:
8 flour tortillas
Tempura Fried Fish
Toppings:
2 cups red cabbage, shredded
Lime wedges
Cilantro
Sriracha mayo (1 part sriracha, 1 part mayo)
Jalapeño slices
DIRECTIONS
Heat oil to 375F or use a deep fryer.
In a bowl, season fish with garlic, chili and turmeric. Season with salt and pepper. Mix well until fish is evenly seasoned.
In a larger bowl, add cold water to tempera mix as per directions. Only about 2 cups of batter is needed. Add in a few pinches of tumeric and chili powder for color. Batter should be the consistency of pancake batter. Add fish to tempera batter and coat well.
When oil is at 375F, add fish pieces into hot oil in batches. Fry until golden brown, about 7-9 minutes depending on size of fish. After fish is done frying, place on dried paper towel to remove excess oil. Immediately season fish with salt and pepper.
Assemble tacos with warm flour tortilla, shredded cabbage, pieces of fried fish, cilantro, a drizzle of sriracha mayo, a squeeze of lime and sliced jalapeños.