Crackling Fish Tacos with Chipotle Tartar Sauce
Recipe GLPR572c08e1cdaf22
Golden-fried white fish tacos served in warm flour tortillas with a spicy chipotle-infused tartar sauce, fresh cucumber, peppery arugula, fragrant cilantro, and bright orange zest. A crispy, vibrant main course with bold Southwestern flavors.
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Ingredients
2 cloves garlic, finely chopped
1 to 2 chipotles in adobo sauce, seeds removed, finely chopped
3/4 cup mayonnaise
1 scallion, white and light green parts only, finely chopped
1 tablespoon fresh lime juice
Salt, to taste
2 pounds skinless red snapper fillets or other firm, flaky white fish
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup all-purpose flour
3 cups vegetable oil, for frying
8 8-inch flour tortillas
1 cucumber, peeled, quartered lengthwise, seeded and sliced into 1/2-inch pieces
2 cups arugula leaves
1 cup fresh cilantro
2 Zest of 2 oranges
Lime wedges, for serving
Directions
Prepare the chipotle tartar sauce by combining the finely chopped garlic cloves, chopped chipotles in adobo, mayonnaise, chopped scallion, and fresh lime juice in a small bowl. Season with salt to taste, stirring until well blended. Cover the bowl with plastic wrap and refrigerate until ready to serve.
Rinse the red snapper fillets under cold running water and pat them dry thoroughly with paper towels. Cut the fillets into 1-inch pieces and place them in a large bowl. Add the Worcestershire sauce, minced garlic, salt, and freshly ground pepper to the fish, tossing gently to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for 20 minutes, or up to 4 hours, to allow the flavors to meld.
Pour the all-purpose flour into a shallow dish. Working in batches of a few pieces at a time, toss the fish in the flour until each piece is evenly coated on all sides, shaking off any excess flour before cooking. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F. To test readiness, place a small piece of bread in the oil; it should sizzle immediately and brown within 1 minute. Carefully add a few flour-coated fish pieces to the hot oil, shaking off excess flour before they enter the oil to prevent splattering. Fry for 4 to 6 minutes, until the pieces are golden brown and the internal temperature reaches 145°F. Using a slotted spoon, transfer the cooked fish to a paper-towel-lined plate. Repeat with the remaining fish pieces.
While the fish is cooking, heat a medium skillet over medium-high heat. Working one at a time, place each flour tortilla in the dry skillet and warm it for 10 to 20 seconds on each side until it is pliable and heated through. Transfer the warmed tortilla to a plate and cover it loosely with a clean kitchen towel to keep warm; repeat with the remaining tortillas.
To assemble the tacos, spread a small amount of the chipotle tartar sauce on each warmed tortilla. Layer with a few slices of the prepared cucumber, then top with 3 or 4 pieces of the hot, fried fish. Finish with a handful of fresh arugula leaves and cilantro, then sprinkle with a pinch of fresh orange zest. Serve immediately with lime wedges on the side and additional chipotle tartar sauce for dipping or spreading.
