Crispy Fish Tacos
- 1 1/4 pounds tilapia fillets, about 5
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Kosher salt
- 1 to 1 1/2 cups water
- 3 cups canola oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon hot sauce
- 1 tablespoon lime juice
- 2 teaspoon garlic, chopped
- 3 tablespoons chopped fresh cilantro leaves, divided
- Freshly ground black pepper
- 8 corn tortillas
- 1/2 head green cabbage, shredded (reserve remaining half for Round 2 Recipe, Bean and Cheese Chalupas)
Cut the fish into 1 1/2-inch chunks. (Reserve 1 fillet and refrigerate for the online Round 2 Recipe, Ceviche.)
Heat the oil in a deep skillet over medium heat to 360 degrees F.
When the oil is hot, working in batches, dip the fish pieces into the batter and carefully add them to the hot oil. Cook the fish until golden brown on both sides and the fish is cooked through, about 4 to 6 minutes total. Remove from the pan and drain on to a sheet tray lined with a paper bag or paper towels.
Wrap the tortillas in a damp towel and microwave on medium for 1 minute to warm. Put about 1/4 cup of the shredded cabbage on each tortilla. Put 3 pieces of the fried fish on top of the cabbage, then top with some sauce. Arrange the tacos on a serving platter and garnish with a sprinkle of cilantro. Serve immediately.