Recipe

January 28, 2020

Fish Tacos

Recipe: Sam Sifton

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Try this Fish Tacos recipe from the new cookbook, See You on Sunday.

The See You on Sunday cookbook

Ingredients

For The Salsa

  • 2 medium tomatoes, seeded and finely chopped
  • 1 small red onion, peeled and diced
  • 1 clove garlic, peeled and minced
  • 1/2 cup roughly chopped fresh cilantro
  • 1 jalapeño pepper, halved lengthwise, seeded, and cut crosswise into half-moons (optional)
  • Kosher salt

For The Crema

  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lime, cut in half
  • Kosher salt and freshly ground black pepper
  • 1 tbsp canned chipotle pepper, finely chopped (optional)

For The Fish

  • 1 cup all-purpose flour
  • 1 tbsp chili powder
  • 1 1/2 tsp kosher salt, plus more for finishing
  • 1 1/2 tsp freshly ground black pepper
  • 1 cup whole milk
  • 2 lbs flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2″ wide by 3″ long
  • 1/2 cup peanut oil, plus a splash more for greasing the pan
  • 2 tbsp unsalted butter
  • 24  6″ fresh corn tortillas
  • 2 to 3 cups shredded green cabbage

Directions

Yield:

  1. Make the salsa. In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño, if using. Add salt to taste.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Source:

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.

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