I have finally found the perfect fish for fish tacos. I wanted to try making them with Cod but they didn’t have any at my grocery store so I bought some pollock. They were frozen filets but you would never have guessed it by the time I spiced up my batter. They were the perfect texture. Nice and flaky and with the crispy batter. I really, really wish you could taste them from the picture! To give you an idea of how good they were, let’s just say our taste buds were dancing! My family loves tacos but if yours doesn’t you could totally use this recipe and make Fish n’ Chips with fries. The key to getting the batter just right is to make sure your oil is at the right temperature. Too hot and the outside will get too dark and the inside will be undercooked. Not hot enough and your fish will be limp and greasy. That is why I recommend using a thermometer. Then you will be able to adjust your heat if necessary. Thermometers are not very expensive and they are worth every penny when it comes to frying. Whether you make Fish Tacos or Fish and Chips, I am sure it will be a meal your family will enjoy! As always Afiyet olsun!
- For frying the fish:
- 1 Quart Cooking Oil
- 2 Pounds Pollock, Cod or other flaky fish
- 2 Cups Rice Flour, you can use all purpose flour but it will not be as light
- 1½ Teaspoons Salt
- 1 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Onion Powder
- 1+/- Cup Water
- For the Tacos:
- Flour Tortillas
- 2 Tomatoes, Chopped
- 2 Cups Shredded Lettuce
- 4 Green Onions, Chopped
- Shredded Mexican Blend Cheese
- Jalapeños
- Sour Cream
- Lime wedges
- Pace Picante Sauce
- Heat oven to 200 degrees.
- Fill a large pot (I used a cast iron Dutch Oven) with the cooking oil. Make sure it is not filled more than half-way with the oil otherwise it may bubble over when you add the fish. Bring the oil to 350 - 375 degrees F. ***NEVER LEAVE HOT OIL UNATTENDED***
- While the oil is heating, prepare the fish. Cut the fish into strips about 1 inch wide.
- Mix the flour, Salt, Cumin, Chili Powder, Paprika, and Onion Powder.
- Put about ½ cup of the flour mixture in a flat container to dredge the fish in before placing in the batter.
- Wrap the flour tortillas in aluminum foil and place in oven to warm.
- Mix the remaining flour mixture with the about 1 cup of water. The batter should be a little thick.
- Dredge the fish in the dry flour and then dunk into the wet batter.
- When the dough is hot, use a skewer to gently lower the fish into the hot batter.
- Cook 4-5 minutes or until golden brown. Drain on paper towels.
- Take warm flour tortillas out of the oven and top with the hot fish and desired toppings. Afiyet olsun!
