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SORTEDFood's Fish Tacos

SERVINGS
4 - 6
RATE THIS RECIPE
(2)
SERVINGS
4 - 6
RATE THIS RECIPE
(2)

Ingredients

Fish
  • 1 1/2 pounds fish fillets
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • Pinch of ground cayenne
  • 3 quarts frying oil, such as lard or refined vegetable oils
  • Batter
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 cup water
  • 1 tablespoon yellow mustard
  • 1 tablespoon dried oregano
  • 1 tablespoon mayonnaise
  • To serve
  • Pico de gallo
  • White sauce
  • 1 head romaine or other green lettuce
  • 3-4 limes
  • 4-6 flour tortillas
  • Pico de gallo
  • 2 red tomatoes
  • 2 tablespoons yellow onion
  • 1 bunch fresh cilantro
  • 1/2 jalapeño
  • Squeeze lime juice
  • Salt and pepper
  • White sauce
  • 2 tablespoons sour cream
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise
  • Salt and pepper
  • Chef notes

    SORTEDFood shares their version of the best tacos they had in Los Angeles.

    Preparation

    Cut fish into strips about 2-3” long and ½” wide, called “goujons.” Combine the flour with the salt, pepper, and cayenne in a bowl.  Add a few strips of fish and toss to coat.  Transfer to a sheetpan.  Repeat with remaining strips until all are coated in the flour mixture.  Place in refrigerator until ready to fry.

    Place frying oil into a large pot and heat on medium-high until a thermometer reads 360`F.  

    Meanwhile, in a large bowl, mix together the ingredients for the batter.  Remove fish from refrigerator.  When oil is ready, dip each strip into the batter to coat completely, then carefully lower into the oil.  Fry about 5 strips at a time, so that they don’t touch.  Cook about 2-3 minutes until golden and crispy.  Transfer to paper towel to drain.  Repeat with remaining strips until all are fried.  (If needed, keep warm in an oven heated to 275 F, or the lowest setting on the oven.)

    Pile 2-3 warm strips of fried fish into a warmed flour tortilla with crisp green lettuce, pico de gallo and white sauce.  Squeeze some fresh lime juice over to finish and serve with an ice cold Agua Fresca, or beverage of choice.  

    For pico de gallo:

    Combine all ingredients in a bowl. Taste for seasoning.

    For white sauce:

    Combine all ingredients in a bowl.  Taste for seasoning.