Check out the full story here: Entertaining with Meg Lonergan
- 2 lbs skinless red snapper or mild white fish fillets
- 1 cup flour
- 1 cup rice flour
- 2 teaspoons salt
- 2 cups club soda
- 8 cups vegetable oil
- Remove bones from fish. Cut each fillet in half lengthwise. Cut each half diagonal into 1" strips. Work with the natural shape of the fish as you cut so it doesn't fall apart when frying.
- Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain. Adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter. It should be pourable, but thick enough to coat the fish.
- Fit a large post with a deep fry thermometer. Pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350 degrees.
- Working in batches of 5-7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil. To avoid splattering, lower fish into oil pointing away from you.
- Be careful not to overcrowd the pot. The oil temperature will drop dramatically and the fish pieces may stick together.
- Fry fish, turning occasionally with a fish spatula or slotted spoon, while maintaining oil temperature at 350, until crust is puffed, crisp, and golden brown, about 5 minutes.
- Transfer to a wire rack set inside a rimmed baking sheet. Season immediately with salt.
- 16 small corn tortillas (or 32 if you use 2 per taco)
- cabbage & jicama slaw
- fresno chile hot sauce
- red cabbage slaw
- mango salsa
- sliced avocado
- cilantro leaves
- lime wedges
- While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.
- If you don't have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350 degrees oven until warmed through.
- Transfer to a plate, cover with a clean kitchen towel to keep warm. Top tortillas (we like two per tacos) with fish, slaw, hot sauce, avocado, cilantro, and jalapeños. Serve with lime wedges.
Share this Post