January 28, 2020
Try this Fish Tacos recipe from the new cookbook, See You on Sunday.
- Make the salsa. In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño, if using. Add salt to taste.
- Make the crema. In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the juice of the halved lime, the salt, the black pepper and the chipotle, if using.
- Prepare the fish. In a medium bowl, mix together the flour, chili powder, salt and black pepper. Pour the milk into another medium bowl and place the fish in it.
- Pour the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. 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.
- 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 if you don’t have a tortilla warmer.
- Fill each tortilla with 3 pieces of fish, browned side up, followed by the tomato salsa and a pinch of cabbage. Drizzle with the crema. Serve 1 or 2 tacos per person, with lime wedges and hot sauce, such as Tapatío or Frank’s, on the side.
Excerpted from See You On Sunday by Sam Sifton. Copyright © 2020 by Sam Sifton. Published in the United States by Random House, an imprint of Random House, a division of Penguin Random House LLC. Reproduced by arrangement with the publisher. All rights reserved.