Tacos de Pescado

This recipe for deep-fried fish tacos makes four servings.

August 2012By Comments

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.

For the pico de gallo

3 tomatoes, diced
1 fresh jalapeño, stemmed, seeded
  (optional), diced

½ small white onion, diced
½ small bunch cilantro, chopped
  juice of 1 lime
1 teaspoon kosher salt

Mix ingredients well. Makes 3 cups. (You will have extra pico de gallo.)

For the tacos

1 cup mayonnaise
1 chipotle pepper in adobo (canned),
plus 1 teaspoon adobo sauce
1 ½ cups all-purpose flour 2 cups beer
   (a light-colored beer will preserve white
   color of catfish)

10 to 12 cups corn oil for deep-frying
¾ pound catfish filets, cut into strips
8 regular-sized tortillas (corn or flour),

2 napa cabbage leaves, washed, shredded
1 cup pico de gallo
2 thinly sliced radishes for garnish

Place mayonnaise and chipotle with adobo sauce in a blender and purée until smooth. Transfer to a bowl or squeeze bottle and refrigerate until ready to use.

Place flour in a large bowl, pour in beer, and whisk until smooth, making sure no lumps remain.

Pour oil into an electric fryer or Dutch oven and preheat to 350 degrees.

Working 2 at a time, dip each catfish strip in batter and place in hot oil. Deep-fry until golden brown, about 3 minutes. Place cooked fish on paper towels to drain. Divide fried fish pieces among the tortillas.

Top each taco with 2 tablespoons cabbage, drizzle with 2 teaspoons chipotle mayo, and finish with 2 tablespoons pico de gallo. Garnish with radish.

Related Content

  • http://www.ifiwereking.net/ G. Armour Van Horn

    When you ran this recipe last year, I was excited to try it because my wife has been whining for ages about “fish tacos” always involving deep-fried breaded fish, contrary to the way she learned to love them on the beaches of Baja many years ago. I immediately rounded up all the ingredients here, but for the fish I cut up red snapper fillets in about 1-inch chunks and cooked them on the barbecue in a grill basket.

    They were a huge success every time I’ve made them. There’s no reason to bread and deep-fry the fish, just because fast-food restaurants use that as their default way of handling fish.