Even if you're NOT an observer of no-meat-on Fridays during Lent, now's the perfect time to cook fish, especially on Friday. At the end of the week, the markets are full of fish, resulting in three bonuses: greater variety, lower prices and more turnover, hence fresher fish.See below for a great way to glorify fish tacos from Todd English's Cooking in Everyday English. Don't be scared off by the three sauces (Caper Tartar Sauce, Avocado Crema, and Chimichurri) you make to go with the tacos: each one is easily put together, and each makes a nuanced flavor addition to transform your basic fish taco.
Fish Tacos with Three Sauces, adapted from Cooking in Everyday English
Caper Tartar Sauce
1/2 cup mayo4 teaspoons drained capers
2 teaspoons minced red onion2 teaspoons minced fresh cilantro
2 teaspoons fresh lemon juiceMix all ingredients together.
Chimichurri
2 peeled cloves garlic
1 cup firmly packed flat leaf parsley
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup firmly packed fresh cilantro sprigs
3/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper.
Process garlic in food processor until minced. Add the rest of the ingredients and process until smooth.(Leftovers are great added to sandwiches, seafood or nachos.)
(Note: No need to wash out the work bowl of the food processor before you make the Avocado Crema!)
Avocado Crema
2 ripe avocados, pitted and pulp scooped out
generous 1/3 cup sour cream
1 Tablespoon fresh lime juice
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Process all ingredients until smooth in food processor.
Fish Tacos
2 lbs. firm white fish, such as cod or haddock
1/2 cup semolina flour
1/2 all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable oil
8 flour tortillas, six inch size, or 4 larger size
1 or 2 cups finely shredded Napa cabbage
Mix together the flours, salt and pepper. Dredge fish in mixture. Let stand while you heat the oil.
Pour oil to depth of 1/2 inch in heavy flat skillet. Heat to about 350 degrees over medium flame. (If you don't have a thermometer, a 1 inch cube of white bread dropped in the oil should take about 60 seconds to brown.)
Fry fish in batches about 2 to 3 minutes per side until golden brown. Fish should flake easily with a fork.
TO SERVE:
Wrap tortillas in paper towels and heat for 1 minute in microwave. Break fish into pieces.
Let each person top their tortilla with Caper Tartar Sauce. Add fish and shredded cabbage, then Avocado Crema and drizzles of Chimichurri to taste.
This has got to be the best fish taco EVER. (If you're avoiding fried foods, you can brush the fillets with olive oil, season with salt and pepper, and grill.)
Todd English rocks!
Find this book at our Library soon.
Diane Whitman
Reference Librarian
Fish Lover