FISH TACOS

Fish Tacos image

Provided by Molly O'Neill

Time 10m

Yield 8 tacos

Number Of Ingredients 17

Ingredients

1 1/4 pounds ling cod, cut into 1-inch fingers
1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper
1 cup flour
1 1/4 cups water
1 egg
1/8 teaspoon baking soda
Vegetable oil for frying
Coarse salt to taste
16 6 1/2-inch corn tortillas
2 cups shredded cabbage
2 cups medium tomatoes, chopped
1/2 cup chopped onions
1/2 cup chopped cilantro
Crema or sour cream
1/2 cup mayonnaise
1 cup guacamole
Salsa and lime wedges

Steps:

Dust fish pieces with seasoned flour. Mix together flour, water, egg and baking soda. The batter should be the consistency of heavy cream. A few lumps are okay.
Heat oil to a depth of two inches in a deep pot to 375 degrees. Dip fish into batter and lower into oil, a few pieces at a time, and fry until golden and cooked through, about 3 minutes. Drain on paper towels and sprinkle with salt.
Steam tortillas (see potato tacos). Use two tortillas for each taco, laying one tortilla on another (to insure sturdiness), and fill with 1 to 2 pieces of fish, cabbage, tomato, onion, cilantro and crema or sour cream. For Ensenada-style taco, thin the mayonnaise with 2 1/2 tablespoons of water and spread on tortillas. Fill as above and top with guacamole. Serve both taco varieties with lime wedges and salsa.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 48 grams, Carbohydrate 45 grams, Fat 61 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams