Deep Fried Fish Tacos

Yield: servings

Ingredients

• ¼ cup peanut oil, plus a splash more for greasing pan
• ½ cup milk
• Pat of butter
• 1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about ½ inch wide by 3 inches long
• 12 6-inch fresh corn tortillas
• 2 cups (140 g) shredded green cabbage
• A saucy hot sauce, like Tapatio or Frank’s
• Fresh Tomato-Red onion salsa

Cream Sauce - whisk together

• 2 tbsp mayonnaise
• 1/2 cup sour cream
• lime juice of 1 lime or 2 tbsp
• Kosher salt
• Black pepper to taste
• 1 tablespoon canned chipotle pepper, finely chopped (optional)

Fish Tacos Batter - mix together

• 1/2 (124g) cup flour
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1/4 tsp chipotle pepper
• 1/2 tsp smoked paprika
• 1 tsp ground oregano
• 1 tsp black pepper

Fish Tacos Batter - mix together

• 1/2 (24g) cup flour
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp chipotle pepper
• 1/2 tsp paprika
• 1/4 tsp smoked paprika
• 1/4 tsp ground oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Fish Tacos Batter - mix together

• ½ cup flour
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 1/4 tsp ground oregano
• 1 1/2 tsp salt
• 1 1/2 tsp black pepper

Directions

1. In a medium bowl, mix together the batter ingredients. Pour the milk into another medium bowl, and place the fish into it.
2. Pour ¼ cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. 
3. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
4. Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
5. Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Note (Sous Vide)

• 58C for 1:20 (+ searing with flower in high heat oil)
• Oil in brine prevents foods to stick to each other

Based on recipe https://cooking.nytimes.com/recipes/1012445-fish-tacos