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Title: N.Y.T. Fish Tacos
Categories: Seafood, Vegetables, Herbs, Chilies, Dairy
Yield: 5 servings

2 md Tomatoes; seeded, fine
- chopped
1 sm Red onion; peeled, fine
- chopped
1 cl Garlic; minced
1/2 c Rough chopped cilantro
1 Jalapeno; halved lengthwise,
- seeded, in half moons
1/4 c Mayonnaise
1/2 c Sour cream
2 Limes; 1 halved, 1 in
- wedges
Salt & fresh ground pepper
1 tb Canned chipotle; fine
- chopped
1/2 c Fine milled flour
1 1/2 ts Chilli spice mix
1/2 c Milk
1/4 c Peanut oil; + splash more
- for greasing pan
Pat of butter
1 lb Flounder or any firm
- white-fleshed fish; cut
- across the grain in 1/2"
- X 3" strips
12 (6") fresh corn tortillas
2 c Shredded green cabbage
Tapatio or Cholula hot
- sauce

In a medium bowl, combine the tomatoes, onion, garlic,
cilantro and jalapeno.

In a small bowl, whisk the mayonnaise and sour cream
until combined. Season to taste with the halved lime,
salt, pepper and chipotle.

In a medium bowl, mix together the flour, chilli spice
and 1 1/2 teaspoons each of kosher salt and black
pepper. Pour the milk into another medium bowl, and
place the fish into it.

Pour 1/4 cup of the peanut oil into a 12" frying pan and
place over medium-high heat until it shimmers and is
about to smoke. Remove the fish pieces from the milk
bath and dredge them lightly through the flour mixture,
shaking to remove excess. Add the butter to the pan.
Place some fish pieces in the oil, without crowding
them, and cook until deep golden brown on one side, 3 to
4 minutes. Turn carefully and cook for 1 minute more.
Remove to a warmed, paper-towel-lined plate and sprinkle
with salt. Repeat with the remaining fish.

Meanwhile, lightly grease a skillet with a drizzle of
oil and set over medium heat. Heat the tortillas, one or
two at a time, until they are soft and hot. Keep them
warm, wrapped in a dish towel.

Fill each tortilla with 3 pieces of fish, browned side
up, followed by tomato salsa and a pinch of cabbage.
Drizzle with the cream sauce. Serve 2 to 3 tacos per
person, with lime wedges and hot sauce on the side.

By: Sam Sifton

Yield 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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