Best Fish Tacos
kitty crenshaw
All but the fish can be made days ahead of time. The colors are beautiful and the soft/crunch is divine.
ingredients
- Fish:2 1/2 lbs skinless Halibut or Sea Bass etc cut into 1/2 x 1 1/2" strips
- 2 c self rising flour-seasoned w/salt
- Peanut oil for frying
- Flour tortillas
- Marinade:
- 2 c buttermilk
- 1/2c finely chopped cilantro
- 1-2 Tbsp hot sauce
- 1 Tbsp lime juice
- Pickled Red Onions:
- 1 red onion halved lengthwise then thinly cut crosswise
- 3 small jalapenos-whole
- 2 c. seasoned rice vinegar
- 3 Tbsp lime juice
- 1 Tbsp kosher salt
- Baja Sour Cream:
- 1/4 c mayo
- 1 c sour cream
- 2 Tbsp lime juice
- 1 tsp. lime zest
- pinch of salt
- Tomatillo Salsa:
- 1 lb tomatillos-husked and cut into quarters
- 2 small jalapenos seeded and chopped
- juice of 1 lime
- 3/4 c chopped cilantro
- 1 tsp salt
- 1 tsp sugar
directions
- 1
1.Marinate the fish for at least an hour and up to 3 hours in the listed ingredients.
- 2
2.To make the onions: halve them lengthwise and then thinly cut crosswise. Heat lime juice, vinegar and salt just to a boil. Pour in a bowl over onions and whole peppers and let stand at room temp at least an hour. Cover and refrigerate.
- 3
3.To make the cream: mix the ingredients
- 4
4.To make the salsa: process all the ingredients.
- 5
5.To fry the fish: remove it from the marinade and dredge in the flour mixture. Fry in at least 1" of oil on medium hi to hot until golden. Remove and drain on paper towel lined cookie sheet.
Source: kitty crenshaw
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