Fish Taco
With Mazola® Corn Oil
Recipe created by: @weekendatthecottage
SERVING SIZE
8 Tacos
TOTAL TIME
35 Minutes
SKILL LEVEL
Intermediate
Ingredients:
For the Fish:
- 2 lbs. firm, fresh fish such as cod, halibut or haddock
To Fry:
- Mazola® Corn Oil
For the Batter:
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon each: paprika, garlic powder, salt and pepper
- 1 egg
- 1 cup cold beer
For the Corn Salsa:
- 2 ears of corn
- 1 cup cherry tomatoes, quartered
- ½ red onion, finely chopped
- 1 jalapeño pepper, seeded and diced
- Juice from 1 lime
- 2 tablespoons fresh cilantro, chopped
- Kosher salt and black pepper to taste
For the zesty lime mayo:
- ½ cup plain Greek yoghurt
- ¼ cup mayonnaise
- 1 cup of assorted herbs such as cilantro, dill, basil
- 1 tablespoon lime juice
- 2 tablespoons white wine vinegar
- 1 teaspoon sriracha or hot sauce
- Kosher salt and black pepper to taste
To assemble:
- 8 corn or flour tortillas
- Crispy fried fish
- Curly lettuce, finely shredded
- Corn salsa
- Zesty lime mayo
- Chopped cilantro
- Avocado slices
- Slices of jalapeño peppers, optional
- Lime wedges
Instructions:
Prepare the Corn Salsa:
- Pre-heat grill to moderate-high temperature, about 500 F. Shuck ears of corn then rub with oil.
- Place corn onto hot grill, turning the ears every 2-3 minutes, until corn browns lightly.
- Remove from grill then trim kernels off the cob.
- Place corn kernels, tomatoes, red onion, jalapeño and cilantro into a medium-sized bowl. Add lime juice, toss then season with salt and pepper to taste.
Prepare the Zesty Lime Mayonnaise:
- Place all of the ingredients into the canister of an electric or emersion blender. Zip until smooth and creamy.
- Season with salt and pepper and add more hot sauce to taste.
Prepare the batter:
- Whisk flour, baking powder and seasoning together in a large bowl. Add egg and beer and whisk to combine.
Cook the fish:
- Place a wire rack onto a baking sheet lined with parchment paper or paper towels.
- Dab fish with a paper towel to dry. Cut into 1-inch strips.
- Place a deep, thick-bottomed fry pan or Dutch-oven on the stovetop over moderate-high heat. Pour Mazola® Corn Oil into pan, about 1 ½ – 2 inches of oil within.
- Heat oil to between 350 – 375 F. Use a kitchen thermometer if needed.
- When oil is at temperature, dip fish in batter allowing excess batter to drop off. Then slowly drop fish into oil. Add a few more pieces of fish being careful not to overcrowd the pan. Cook for 1-2 minutes, before turning fish over to cook for an additional 1-2 minutes. When fish is a deep golden brown, remove and transfer to wire rack. Repeat until all of the fish is cooked.
Assemble taco:
- Place tortilla onto plate or flat surface. Add a bit of shredded lettuce followed by a few spoonfuls of corn salsa. Add a few pieces of fried fish followed by a drizzle of lime mayo. Garnish with a sprinkle of chopped cilantro, avocado slices and slices of jalapeño if using. Serve with lime wedges.
Recipe created by @weekendatthecottage
