Crackling Fish Tacos With Chipotle Tartar Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great recipe by Ingrid Hoffman that I found in the Foodnetwork Magazine. These tacos are amazing! The fish is soooooo moist and flavorful and the tartar sauce is super easy to make! Ingredients:
2 garlic cloves, finely chopped |
2 chipotle chiles in adobo, seeds removed, finely chopped |
3/4 cup mayonnaise |
1 scallion, chopped |
1 teaspoon fresh lime juice |
salt |
2 lbs fish fillets |
2 tablespoons worcestershire sauce |
4 garlic cloves, minced |
1/8 teaspoon ground pepper |
1 teaspoon salt |
1 cup all-purpose flour |
3 cups vegetable oil |
8 flour tortillas |
1 cucumber, peeled, quartered, sliced into 1/2 inch pieces |
2 cups arugula leaves |
1 cup fresh cilantro |
2 oranges, zest of |
lime wedge |
Directions:
1. Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use.
2. Rinse the fish under cold water and pat dry with paper towels. Cut fish into 1-inch pieces and put in a bowl with the worcestershire sauce, garlic, salt, and pepper. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
3. Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat oil in a large pot over medium-high heat. Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4 to 6 minutes; transfer to a paper towel lined plate.
4. Spread a dollop of the tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3 to 4 pieces of fish, a few arugala and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.
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