Ingredients

The following ingredients have 4 Servings
  • 1  lb.  skinless red snapper or other mild white fish fillets
  • 1/2  cup  all-purpose flour
  • 1/2  cup  white rice flour
  • 1  teaspoons  kosher salt
  • 1  cups  club soda
  • Vegetable oil
  • 8  small corn tortillas
  • Cabbage Slaw ( for serving (recipe below))
  • Sliced avocado (Hot Sauce, and sliced peppers cilantro leaves with tender stems, and lime wedges (for serving))
  • Cabbage Slaw:
  • 2 T chopped basil
  • 2 T chopped parsley
  • 1/4  cup  sour cream
  • 1  teaspoon  finely grated lime zest
  • 3  tablespoons  fresh lime juice
  • 1/4  cup  mayonnaise
  • Kosher salt and freshly ground black pepper
  • ¼  large head of green cabbage (very thinly sliced (about 5 cups))
  • 4  scallions (sliced)

Instruction

  • Cut each fillet in half lengthwise. Cut each half on a diagonal into 2” strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)
  • Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish.
  • Pour oil in a large cast iron skillet (my favorite for frying) about 1" deep, heat over medium high heat . Working in batches of 5–7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Don’t overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.
  • Fry fish, turning occasionally with a fish spatula or slotted spoon until crust is puffed, crisp, and golden brown, about 5 minutes. Transfer to a plate lined with paper towels; season immediately with salt.
  • Meanwhile, warm your tortillas- either wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through, or hit them for 30 seconds in the microwave.
  • In a large bowl, whisk together the sour cream, herbs, lime juice, and lime zest. Whisk in mayonnaise and season with salt and pepper. Add cabbage and scallions, toss to coat.
  • Top tortillas with fish, slaw, hot sauce, avocado, cilantro, and peppers. Serve with lime wedges.