Fried Fish Taco Recipe from 'The Best Mexican Recipes'

Yahoo Food
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From Yahoo Food’s Cookbook of the Week: The Best Mexican Recipes by the editors at America’s Test Kitchen

Baja Fish Tacos with Pickled Onion  and Cabbage
Serves 6

In Baja, battered and fried fish tacos are a common taco stand offering. We wanted a simple version with a perfect balance of flavors and textures: tender whitefish encased in a crisp coating and simply adorned with toppings like crunchy shredded cabbage and cooling crema. An ultrathin beer batter made with flour, cornstarch, and baking powder proved to be ideal for getting a light, crispy coating on the fish. Quick-pickled onions and jalapeños added tart spiciness, and tossing shredded cabbage with the pickling liquid added flavor without overcomplicating the dish. Light-bodied American lagers, such as Budweiser, work best here. Cut the fish on a slight bias if your fillets aren’t quite 4 inches wide; you should end up with about 24 pieces of fish.

2 pounds skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise  into 4 by 1‑inch strips
Salt and pepper
¾ cup all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
1 cup beer
1 quart peanut or vegetable oil
18 (6‑inch) corn tortillas, warmed
1 cup fresh cilantro leaves
1 cup Mexican crema
1 recipe Pickled Onion and Cabbage  (recipe follows)

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed ­baking sheet. Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, ­baking powder, and 1 teaspoon salt together in large bowl. Add beer and whisk until smooth. Add fish to batter and toss to coat evenly.

Add oil to large Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 350 degrees.

Remove 5 or 6 pieces of fish from batter, allowing excess to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry fish, stirring gently to prevent pieces from sticking together and turning as needed, until golden brown and crisp, about 8 minutes.

Transfer fish to prepared wire rack and place in oven to keep warm. Return oil to 350 degrees and repeat with remaining fish, working with 5 or 6 pieces at a time. Serve with warm tortillas, cilantro, crema, and Pickled Onion and Cabbage.

Pickled Onion and Cabbage
Serves 6

1 small red onion, halved and sliced thin
2 jalapeño chiles, stemmed and sliced into thin rings
1 cup white wine vinegar
2 tablespoons lime juice
1 tablespoon sugar
Salt and pepper
3 cups shredded green cabbage

Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, and 1 teaspoon salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes, or refrigerate for up to 2 days. Transfer ¼ cup pickling liquid to second medium bowl, add cabbage, ½ teaspoon salt, and ½ teaspoon pepper and toss to combine.

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