Subj : 1/25 Nat Fish Taco Day 4
To   : All
From : Dave Drum
Date : Fri Jan 24 2025 12:46 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T. Fish Tacos
Categories: Seafood, Vegetables, Herbs, Chilies, Dairy
     Yield: 5 servings

     2 md Tomatoes; seeded, fine
          - chopped
     1 sm Red onion; peeled, fine
          - chopped
     1 cl Garlic; minced
   1/2 c  Rough chopped cilantro
     1    Jalapeno; halved lengthwise,
          - seeded, in half moons
   1/4 c  Mayonnaise
   1/2 c  Sour cream
     2    Limes; 1 halved, 1 in
          - wedges
          Salt & fresh ground pepper
     1 tb Canned chipotle; fine
          - chopped
   1/2 c  Fine milled flour
 1 1/2 ts Chilli spice mix
   1/2 c  Milk
   1/4 c  Peanut oil; + splash more
          - for greasing pan
          Pat of butter
     1 lb Flounder or any firm
          - white-fleshed fish; cut
          - across the grain in 1/2"
          - X 3" strips
    12    (6") fresh corn tortillas
     2 c  Shredded green cabbage
          Tapatio or Cholula hot
          - sauce

 In a medium bowl, combine the tomatoes, onion, garlic,
 cilantro and jalapeno.

 In a small bowl, whisk the mayonnaise and sour cream
 until combined. Season to taste with the halved lime,
 salt, pepper and chipotle.

 In a medium bowl, mix together the flour, chilli spice
 and 1 1/2 teaspoons each of kosher salt and black
 pepper. Pour the milk into another medium bowl, and
 place the fish into it.

 Pour 1/4 cup of the peanut oil into a 12" 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.

 Fill each tortilla with 3 pieces of fish, browned side
 up, followed by tomato salsa and a pinch of cabbage.
 Drizzle with the cream sauce. Serve 2 to 3 tacos per
 person, with lime wedges and hot sauce on the side.

 By: Sam Sifton

 Yield 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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