TONGUE TACOS
November 21, 2019
CHOPPED FRIED-FISH TACOS
Tacos de salpicón de pescado
FOR THE FISH:
1 pound skinless boneless cod, flounder, or tilapia fillets, cut into approximately
3×½-inch strips
3 tablespoons freshly squeezed lime juice, plus more to taste
1 teaspoon kosher salt
1 recipe Frying Flour (page 50)
Canola or vegetable oil for frying
1 cup finely diced white onions
1 cup chopped cilantro
2 fresh serrano or jalapeño chiles, finely chopped (including seeds), plus more to taste
5 teaspoons Worcestershire sauce
2 tablespoons extra-vrigin olive or vegetable oil
3×½-inch strips
3 tablespoons freshly squeezed lime juice, plus more to taste
1 teaspoon kosher salt
1 recipe Frying Flour (page 50)
Canola or vegetable oil for frying
1 cup finely diced white onions
1 cup chopped cilantro
2 fresh serrano or jalapeño chiles, finely chopped (including seeds), plus more to taste
5 teaspoons Worcestershire sauce
2 tablespoons extra-vrigin olive or vegetable oil
➙ MAKES 16 TACOS ★ ★
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there’s no need to find perfect-for-presentation fillets, so this is a great way to use those that aren’t flawless, as long as they’re fresh.
MAKE THE FILLING:
★ Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the frying flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
★ Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
★ When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
★ Serve alongside 16 WARM CORN TORTILLAS and LIME WEDGES and top with slices of RIPE MEXICAN HASS AVOCADO or CREMA and FRESH GREEN SALSA (page 133).
★ Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the frying flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
★ Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
★ When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
★ Serve alongside 16 WARM CORN TORTILLAS and LIME WEDGES and top with slices of RIPE MEXICAN HASS AVOCADO or CREMA and FRESH GREEN SALSA (page 133).