Number 13’s fish tacos will leave you wishing you had a couple more bites. Each mouthful offers great balance: salty fish, crunchy cabbage, bitter cilantro, juicy tomatoes and the sweet heat of Sriracha.
Number 13’s Fish Tacos
- 24 ounces skinless white fish, red snapper, grouper or sea bass
- 5 ounces rice flour
- 5 ounces cake flour
- 1 large egg
- 1 1/2 cups seltzer water salt, to taste
- 1 1/2 quarts vegetable oil pepper, to taste
- 12 soft corn tortillas, 6 inch
- 8 ounces green cabbage, thinly sliced
- 1/2 avocado, diced
- tomato salsa
Cut fish into thin 1-2 ounce strips, measuring about 3 inches each. in a large mixing bowl, combine rice flour and cake flour. add seltzer, egg and salt to the flour mixture. Mix until incorporated. do not over mix; there should still be lumps. Keep batter very cold.
Place vegetable oil (less than 1/4 teaspoon) in a dutch oven and heat to 375 f, using a candy thermometer to check temperature.
Dip fish strips 3 at a time into batter. Then place in hot oil and fry on each side until golden brown. Remove from dutch oven and rest on a paper towel. Season fried fish strips with salt and pepper to taste.
Lightly brush tortillas with remaining oil. In a dry pan,warm tortillas over low heat.
To assemble, place 1 fried fish strip in a tortilla. Add sliced cabbage and tomato salsa. Fold in diced avocado and drizzle with crema.