Chopped Fried Fish Tacos Tacos De Salpicón De Pescado Recipes

CHOPPED FRIED-FISH TACOS (TACOS DE SALPICóN DE PESCADO)

Steps:

• Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
• Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
• When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
• Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa.

FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA

Steps:

• Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
• Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
• Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
• Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
• Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
• Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

TACOS DE PESCADO (BAJA STYLE FISH TACO)

Steps:

• Pat the fish filet strips dry with paper towels.
• Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
• Beat the egg whites until stiff, and fold into the mixture.
• In a large skillet, heat oil with a depth of no more than 1 inch.
• Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
• Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.