Best Fish Tacos

Did somebody say tacos? Aside from being terminally hip, fish tacos are a down-to-earth street food that has soared to the stratosphere of trendy cuisine — and with good reason. Yes, we know there's some oil involved, but fish is still healthier than a lot of other things you could put in your taco, and the taste is incredible. Crunchy coating, hot fish, cool crunchy slaw and pepper sauce (got to have pepper sauce). This recipe will make the tastiest fish tacos you've ever had.

           INGREDIENTS

            METHOD

1 1/2 lbs sheepshead fillets. If you can't find sheepshead, any firm, white fish (cod, halibut, mahi) will work.

15 corn tortillas for serving

Grapeseed oil or oil with a high smoke point for frying

1 1/2 cups beer (or substitute seltzer water)

1 cup flour

1 tbsp cornstarch

1 tsp salt

3/4 tsp garlic powder

1/4 tsp cayenne pepper

1 1/4 cups panko breadcrumbs

 

 

Cut the fish fillets into chunks that are roughly 2 inches long and 1 inch wide.

In a medium mixing bowl, whisk together the beer or seltzer, flour, cornstarch, salt, garlic powder and cayenne pepper. Note that the beer will be difficult to measure out due to foam; you’ll need at least 1 1/2 cups of beer to make this batter. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more beer, seltzer or water until mixture is thin enough for dipping.

Pour the panko breadcrumbs into another bowl. Have an empty plate handy for the breaded fish.

Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl.

After dipping in the batter, gently roll each piece in panko crumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of lumps in the dry coating ingredients. Place the breaded fish onto the empty plate.

When your fish is breaded, heat 1/2 inch of cooking oil in a skillet over medium high. Fry the breaded fish pieces in batches of 6. If the oil is at the correct temperature, it should bubble and sizzle evenly—no splatters or popping.

Flip the fish when they turn dark golden brown. It will take 2-3 minutes per side for the fish to become golden and crisp.

Place fried fish pieces on a wire rack to drain, if you have one. This will keep the fish as crisp as possible. Use paper towels to catch the oil drips underneath the rack. If you don’t have a wire rack, you can drain the fish pieces on a double layer of paper towels.

When all the fish pieces are fried, assemble your tacos. Heat the corn tortillas in a skillet until they become warm, fragrant, and flexible. Place 2 pieces of fried fish in each taco. Top with a bit of shredded cabbage, some diced tomato, slices of avocado, and serve warm with fresh lime wedges.

 

 

 

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

Grouper  Snapper  Salmon  Shrimp  Tuna  Trout  Halibut  Cod  Stone Crabs  Blue Crabs

King Crab  Snow Crab  Clams  Oysters  Mahi  Swordfish  Florida Lobster  Maine Lobster

101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755