1/2 cup flour
1 1/2 teaspoons chili powder or Cajun Spices
salt and pepper
1/2 cup milk
1/4 cup vegetable oil
1 pound firm white-fleshed fish, I like Mahi-Mahi for this
12 small, soft tortillas
Make sure the fish is free of bones and cut it into small fingers. With your milk in one bowl and the flour and spices, salt and pepper in another bowl, dunk the fish into milk and then dredge it into the flour mixture. Heat up your oil till it makes a touch of flour dance, now add your fish. Don’t add too much at a time, or you will drop the temperature too fast. This should take about 2-3 minutes. Remove the fish and rest it on a rack or paper towel and sprinkle with a bit of salt.
Warm the tortillas in an aluminum foil pouch or you can run them through the oil, just try to get them warmed up.
Fish Taco Garnish
½ cup of plain yogurt
½ cup of mayonnaise
juice of one lime
a few dashes of chipotle Tabasco
2 cups of shredded white cabbage
½ thinly sliced red onion
½ cup of finely chopped cilantro
When your fish is cooked and your tortilla is ready, add this white sauce to the top. You can add the cabbage to the sauce or dress the taco with the sauce and then top it with the cabbage.
Close your eyes and take a bite. You see that??? You’re in Baja by way of Block Island.
Be sure to email me if you are interested in hosting an in-home cooking demonstration or have a special party coming up, Craig@blockislandseafood.com or visit us at www.blockislandseafood.com.