BATTER FRIED HADDOCK FISH TACOS

Batter Fried Haddock Fish Tacos image

Provided by R C

Time 1h

Number Of Ingredients 41

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FISH TACO INGREDIENTS
12-16 medium yellow, blue or white corn tortillas
1 large egg
1/4 c whole milk
1/4 c water
1/2 c all purpose flour
1/2 tsp baking powder
2 lb haddock filets, cut into 4 x 1 x 1/4
4 c canola or vegetable oil
1/2 medium limes, juiced, plus for serving
1/2 pinch ground cumin
1 c fresh chopped cilantro, for garnish
1 medium lime, sliced in rings, for garnish
1/2 c shredded mexican or feta cheese, for topping
CITRUS VINAIGRETTE
3/4 c orange juice
1/4 c lime juice
1 c fresh basil leaves, chopped
1 c cilantro, fresh
1 tsp kosher salt
1/4 tsp fresh ground black pepper
1 Tbsp honey (heaping)
1/2 c canola or vegetable oil
CABBAGE SLAW
1/4 c rice vinegar
1 Tbsp sugar
2 Tbsp olive oil, extra virgin
1/4 head green cabbage, finely shredded
1 large carrot, sliced julienne
1/4 c fresh cilantro, chopped
pinch salt and freshly ground black pepper
AVOCADO-MANGO SALSA
2 medium ripe, haas avocados, peeled, pitted and diced
1/2 small red onion, finrey chopped
1 medium ripe mango, peeled, pitted and diced
2 medium roma tomatoes, diced
1 to 2 medium limes, juiced
2 Tbsp olive oil, extra virgin
1 to 2 Tbsp honey
3 Tbsp fresh cilantro, chopped
pinch salt and fresh ground black pepper

Steps:

1. CITRUS VINAIGRETTE: Combine all ingredients in a blender and blend for approximately 1 minute. Set aside.
2. CABBAGE SLAW: Combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
3. AVOCADO-MANGO SALSA: Gently combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
4. BATTER FRIED HADDOCK AND TORTILLAS: Preheat the oven to 350 degrees F.
5. Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
6. In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
7. In a large bowl, beat the egg with the milk and water. Add the flour, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels.
8. To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage, avocado-mango salsa and drizzle citrus vinaigrette. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately. Yield: serves 8 NOTE: I used blue and yellow corn tortillas for this recipe and made it colorful and I was in a mood. But you can make it your own using whatever you like! Be creative!