Tacos de pescado

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

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),
   seeded,
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),
   warm

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.

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