Tacos de Pescado | Fish Tacos

Tacos De Pescado | Fish Tacos

Details

Pieces of golden-fried halibut are wrapped in warm corn tortillas and smothered with fresh salsa verde.
  • Serves: 4
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 36,857
  • Success: 99%

Steps

Step 1: Preparing the Batter

• 5 tbsp all-purpose flour
• 3 tbsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 large egg
• 1/4 cup beer
• 1/4 cup water
• 1 tbsp lemon juice

Method

To make the batter, combine the flour, cornstarch, baking powder, salt and pepper in a large bowl.

In a separate bowl, whisk the egg. Then add the beer, water, and lemon juice.

Whisk the wet ingredients into the dry and let sit for about 10 minutes in the refrigerator, while you prepare the rest of your mise en place.

Step 2: Preparing the Mise en Place

• frying oil (grapeseed, peanut or canola)
• 1 1/2 cups cabbage
• 2 medium tomatoes
• 2 limes
• 1 cup all-purpose flour (approx.)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 lb halibut (or other firm, white fish)
• 12 corn tortillas

Method

To prepare your mise en place, heat about an inch and a half of oil in a tall pot, over medium-low heat.

Thinly slice the cabbage and lettuce. Cut the tomatoes vertically into thin slices and cut the lime into wedges. Set everything aside.

Next, cut the fish into 1" -inch strips, working with the grain, so the pieces don’t fall apart. When you’re ready to cook, season the fish with the salt, pepper and a squeeze of lime juice. Let this marinate while you gather the tortillas and set up a plate with flour for dredging the fish.

Step 3: Frying the Fish and Assembling

• 1/2 bunch cilantro (for garnish)
• 1 1/2 cups Salsa Verde de Lupita (Rouxbe recipe)
• sea salt (to taste)

Method

To cook the fish, make sure the oil is at 375 degrees Fahrenheit. Heat a fry pan over medium heat to warm the tortillas.

It’s best to work in batches, cooking a few tacos at a time. Dredge a couple of pieces of fish in the flour, shaking off any excess. Coat the fish with the batter and carefully place each piece into the oil. Fry until golden, about 2 minutes or so, depending on the thickness of the fish.

Meanwhile, warm both sides of the tortillas in the fry pan. Keep an eye on the fish – you may need to turn it over to ensure it is golden on both sides.

Once the fish is cooked, remove it with a spider and drain briefly on a plate lined with paper towels. Season each piece of fish with a bit of salt and immediately start to assemble the tacos.

Place a bit of lettuce and cabbage on the bottom. Top with a couple of slices of tomato, along with a piece of fish. Add a squeeze of lime, a spoonful of Salsa Verde and a sprig of fresh cilantro. Serve immediately.

Chef's Notes

Here is the full text recipe for Salsa Verde de Lupita.

If you plan to fry a big batch of fish all at once, warm the tortillas in a low oven.

14 Comments

  • Chris W
    Chris W
    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.
  • Dawn T Rouxbe Staff
    Dawn T
    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!!!
  • Jack C
    Jack C
    This looks delicious!!! Can't wait to try it. What can you substitute for beer? Something non alcoholic preferably. Thanks a bunch jack
  • Dawn T Rouxbe Staff
    Dawn T
    Easy...just use all water instead, or you could use non-alcoholic beer instead...up to you :-)
  • Coco H
    Coco H
    Dawn, is there a proper recipe for the salsa verde de kupita? I was wondering if we can use normal red tomato or is there any such thing as using green capsicum as substitute?
  • Coco H
    Coco H
    dawn, another thing, can the batter keep in the fridge for more than 3days?
  • Dawn T Rouxbe Staff
    Dawn T
    Sorry I am not sure what salsa verde de kupita is. Also for the batter, I don't suggest keeping it in the refrigerator that long. It is best when fresh.
  • Coco H
    Coco H
    Sorry dawn, spelling error - salas verde de lupita recipe
  • Dawn T Rouxbe Staff
    Dawn T
    Here is a link to the Salsa Verde de Lupita. You can also find the link to the recipe at the bottom of the this text recipe - meaning at the bottom of the fish taco recipe.
  • Gina X
    Gina X
    What kind of fish instead of halibut Can I use for this recipe? I know I can use white firm fish, but there are so many kinds in the supermarket. Any suggestions? Thanks.
  • Momo Y
    Momo Y
    i made this recipe with the salsa verde de lupita at home and when i went to the fish market to get fish, i got the recommendation that Halibut is the best for fish tacos.
  • Kimberley S Rouxbe Staff
    Kimberley S
    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!
  • Stacy M
    Stacy M
    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?
  • Dawn T Rouxbe Staff
    Dawn T
    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!

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