Pieces of golden-fried halibut are wrapped in warm corn tortillas and smothered with fresh salsa verde.
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I haven't tried this particular recipe yet (can't wait to, though, I love fish tacos!), but it calls for taking the fish out of the oil and placing onto paper towels.
I've heard that draining on paper towels actually isn't the best way, as it holds the oil against the surface of the food. I was told you're better off draining on a baker's cooling rack so any excess oil falls off and isn't held against the food.
As we usually can't wait more than a minute to eat these, the paper towels seems to work.
But, you are correct, it is a good idea to drain on a cooling rack, placed over a plate. This also works well if you want to keep the fish warm in the oven as you fry it (if doing it in batches). The cooling rack keeps the fish from going soggy.
Thanks for keeping us on our toes!!!
There are many types of fish that can be used. It all depends on what is available and how fresh it is. You could use any of the following: cod, mahi-mahi, orange roughy, sea bass, shark, snapper, striped bass, swordfish, tilapia
or even tuna. Just make sure the pieces are nice and thick. It all depends on what you like. Cheers!
I made this and am wondering if the 5 tbsp of flour is a typo? I dipped a piece of fish into the batter and it ran off. I ended up adding about 1/3 - 1/2 C more of flour.
Another thing--having added the extra flour, some of the fish was really greasy (I did drain on a cooling rack). Could that be because I made the batter thicker?
While this is intended to be a rather thin batter (also referred to as a dipping batter) you are correct that the measurements were off. It was only supposed to be 1/4 cup of beer and a 1/4 of water. So sorry about that and good for you for knowing what to do. Hopefully all ended well. Thanks for the catch. I have updated the recipe. Cheers!