Baja Fish Tacos from ‘Tex-Mex From Scratch’
Photograph by Roland Persson
From Yahoo Food’s Cookbook of the Week: Tex-Mex From Scratch by Jonas Cramby
Baja Fish Tacos
Serves 4
Fish and coleslaw might not sound particularly appetizing, but I promise you—baja fish taco is the king of tacos.
¾ cup all-purpose flour
2 teaspoons chili powder
2 teaspoons ground cumin
1 tablespoon paprika
Salt
1 egg
1 cup panko bread crumbs (or more if needed) oil, for deep-frying
1 ¼ pound fish fillets, such as tuna steak, sea bass, or halibut
Coleslaw
1 tablespoon freshly squeezed lime juice
1 tablespoon Dijon mustard
2 garlic cloves, crushed
2 egg yolks
1 cup corn oil
Lime zest, to taste
Salt and freshly ground black pepper
¼ red or green cabbage
Mix the lime juice, mustard, garlic, and egg yolks together for the coleslaw. Pour the oil into the mix slowly while whisking with an electric mixer. Be careful so it doesn’t split. Add lime zest and salt and pepper to taste.
Finely shred the cabbage and mix with the garlic mayonnaise—don’t use too much, just enough so the cabbage is covered. Put it into the refrigerator.
Just before it’s time to eat, mix the flour and the spices together on a plate, whisk the egg and put onto another plate, and put the panko onto a third. Heat an inch or two of oil in a deep skillet or a saucepan. First dip the fish fillets into the spiced flour, followed by the egg, and finally into the panko. Drop into the hot oil. Deep-fry for a couple of minutes on each side, until the panko bread crumbs have turned brown, then drain on paper towels.
Serve with small wheat or corn tortillas, mango salsa, and crumbled feta cheese.
Reprinted with permission from Tex-Mex From Scratch by Jonas Cramby (Sterling Epicure).
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