fish tacos

adapted from Sam Sifton

Ingredients:

1 medium tomato, seeded and finely chopped

½ small red onion, peeled and finely chopped

1 clove garlic, minced

¼ cup roughly chopped cilantro

¼ jalapeño, seeded and finely chopped

2 tablespoons mayonnaise

¼ cup sour cream

1 lime, half cut into wedges

1 teaspoon canned chipotle pepper, finely chopped

¼ cup flour, preferably Wondra 

¾ teaspoon chili powder 

½ cup milk 

¼ cup peanut oil

Pat of butter 

½ pound flounder or any firm white fish, cut across the grain, into 3” x ½” strips 

6 6-inch fresh corn tortillas

1 cup shredded green cabbage

1 avocado, diced

Franks or Cholula hot sauce

Directions:

In a medium bowl combine the tomatoes, onion, garlic, cilantro, and jalapeño.

In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with fresh lime juice, salt, pepper, and finely chopped chipotle.

In a medium bowl, mix together the flour, chili powder and 3/4 teaspoon kosher salt and ½ teaspoon black pepper. Pour the milk into another medium bowl and place the fish into it. 

Pour ¼ cup peanut oil into a 12-inch frying pan over medium-high heat until it shimmers. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Place on a plate.

Add the butter to the oil in the pan. Place the fish pieces in the oil, taking care not to crowd, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. If needed repeat with the remaining fish.

Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.

Fill each tortilla with 3 pieces of fish, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Serves 2-3