The classic fried fish taco that hails from California is simplicity at its best: pristine, firm white fish fried to golden perfection and simply topped with fresh crunchy cabbage and a cold, creamy, spicy sauce. In my opinion, it is only missing one thing ... but not anymore.
Put the oil in a medium-size, deep sauté pan over medium heat and heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a baking sheet with parchment paper and another one with paper towels.
Season the fish on both sides with salt and pepper. Put the fish dredge in a small baking dish. Dredge the fish pieces in the mixture, pressing it in so that it adheres to all sides. Transfer to the parchment-lined baking sheet. Fry the fish, in batches, until golden brown and just cooked through, about 4 minutes. Remove to the paper towel–lined baking sheet to drain.
Lay the tortillas on a flat surface. Spread
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