Book One: The Essential New York Times Cookbook by Amanda Hesser

Recipe: Fish Tacos

Well....I have been wanting to make fish tacos for the longest time and for some reason have been intimated by them. Not sure why, for I often make more complex recipes. Maybe I'm just intimated by fish itself and for good reason; I usually have poor judgement as to when to remove it from the heat source, hence overcooked fish. This recipe called for Flounder which my fish market did not have and recommended Filet of Sole which I thought was too thin and opted for Butterfish. Butterfish is quite tasty, however it had (has) bones!! Which I did not notice till I had most of it cubed. Lesson learned....ask your fish monger what is best for what you are making.

Other then the bones, the tacos turned out great! My husband whom eats anything I put in front of him (bless his heart) said they were the best fish tacos he has ever had.

Success meter (scale of 1-3): 2

Fish Tacos

2 medium tomatoes, cored, seeded, and finely chopped

1 small red onion, finely chopped

1 clove garlic, minced

½ cup roughly chopped cilantro

1 jalapeño pepper, halved lengthwise, seeded, and cut crosswise into half-moons (optional)

¼ cup mayonnaise

½ cup sour cream

2 limes, 1 halved, 1 cut into wedges

Kosher salt and freshly ground black pepper

1 tablespoon finely chopped canned chipotle pepper in adobo, or to taste (optional)

½ cup flour, preferably Wondra or other fine-milled flour

1 ½ teaspoons chili powder

½ cup whole milk

One 1-pound flounder or any firm white-fleshed fish fillet, cut across the grain into strips about ½ inch wide by 3 inches long

¼ cup peanut oil, plus a splash more for greasing the pan

A pat of butter

Twelve 6-inch fresh corn tortillas

2 cups shredded green cabbage

A saucy hot sauce, like Tapatio or Frank’s

1.       Combine the tomatoes, onion, garlic, cilantro, and jalapeño, if using, in a medium bowl.

2.       Whisk the mayonnaise and sour cream in a small bowl until combined. Season to taste with the juice of the halved limes, salt and pepper, and the chipotle, if using.

3.       Mix together the flour, chili powder, and 1 ½ teaspoons each salt and pepper in a medium bowl. Pour the milk into another medium bowl, and place the fish in it.

4.       Pour the peanut oil into a 12-inch skillet and heat over medium-high heat until it shimmers and is about to smoke. Remove the fish strips from the milk bath and dredge them lightly in the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish strips 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 paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.

5.       Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, 1 or 2 at a time, until soft and hot. Keep them warm, wrapped in a dish towel.

6.       Fill each tortilla with 3 pieces of fish, browned side up, followed by some tomato salsa and a pinch of cabbage. Drizzle with the sour cream sauce. Serve with the lime wedges and hot sauce on the side.

Serves 4-6