Fearne Cottons Mexican Fish Tacos Recipes

FISH TACOS

Steps:

• For the beet salsa: Add beets, pineapple, red onion, lime juice, oil, salt, serrano and cilantro to a large bowl. Fold to combine. Taste and season as necessary.
• For the pink mayo: Add sour cream, mayonnaise, chipotles, lime juice, sugar and salt to a blender and blend until smooth and combined.
• For the fish: Preheat oil in a deep-fryer to 360 degrees F.
• Add flour, cornstarch, baking powder, baking soda, salt and 1 1/2 cups water to a medium bowl. Whisk to combine.
• Working in batches, dip strips of snapper into the batter and immediately into the fryer, being careful not to overcrowd the fryer. Fry, turning once, until golden brown and crispy on all sides, about 4 minutes. Remove to a paper towel lined plate to drain and sprinkle with salt. Serve 1 to 2 pieces of fish on a tortilla. Top with beet salsa and pink mayo.

FISH TACOS

Steps:

• To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
• To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

FISH TACOS

Steps:

• In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
• In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
• In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
• Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, 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. Repeat with the remaining fish.
• Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two 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, browned side up, 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.