• 1/25 Nat Fish Taco Day 2

    From Dave Drum@1:3634/12 to All on Wed Jan 24 15:05:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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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