1 ½lbs.salmonCut into 8-pieces (each piece will make a taco, 2-tacos per person) OR cod, tilapia, mahi-mahi
flavorless oil, for fryinglike canola, vegetable, or sunflower seed
½small red cabbage
1pintpico de galloor use the recipe in blog post for homemade
8teaspoonhot sauceI use Valentina and truly believe it is the best
8teaspoonranchI know this sounds weird, but trust me
2limescut into 8 wedges total
Add enough oil to your pan so it is 3 inches deep. I use a smaller pot and fry in batches. Heat to about 350-375F.
Make the batter: Make sure the water is actually ice water to ensure crispiness after frying. Simply mix 1 cup of ice water with 1 cup of pastry flour or all-purpose flour with a fork or chopsticks. Do not overmix.
In small batches (I do 2-pieces at a time), dip the fish slices in the batter and immerse into the hot oil. Cook for 1-2 minutes per side until the batter is a light golden brown.
Place them onto a wire rack, or a plate lined with a paper bag or paper towel to absorb the excess oil.
Remove floating batter and continue until the whole batch is cooked.
Each person gets 2 tortillas. Top in this order: cheese, cabbage, fish, ranch, salsa, hot sauce, squeeze of lime.
Use ice water for the batter or it will not properly crisp up.Do not overmix the batter to ensure airiness.Use the batter immediately or it will not crisp up properly.If you have leftover batter, make sure you make these deep fried apples in cinnamon sugar. Such a treat and great to make if you are already frying up dinner.