FRIED FISH TACOS
CRISPY, CRUNCHY, FISHY AND DELICIOUS.
By adding EVERCLEAR® to the batter mix, you can make your next Taco Tuesday one to remember. Get your Dutch oven ready for this fresh recipe.
Ingredients:
1 ½ c. high-smoking temp fry oil (vegetable, canola, peanut oil)
1 ½ to 2 lbs cod filet
Salt and pepper
1 c. all-purpose flour
½ c. cornstarch, plus more to coat the fish
1 tbsp smoked paprika
1 tbsp chili powder
1 tsp cayenne
½ tsp salt
¼ c. EVERCLEAR® Grain Alcohol
¾ c. Mineral Water
Tortillas, flour or corn
Limes
Salsa
White cabbage, shredded
Cilantro
Directions:
- Heat the fry oil in a dutch-oven or other thick-bottomed pot to 350F
- Cut the cod filet lengthwise and then into 3-inch pieces. Sprinkle with salt and pepper then set aside.
- In a large mixing bowl whisk together the all-purpose flour, cornstarch, smoked paprika, chili powder, cayenne, and salt. Add the Everclear and soda water; whisk to combine.
- Coat the pieces of cod in cornstarch, shaking off the excess. Coat in the Everclear batter and fry two to three pieces of fish at a time for four to five minutes. Frying too many pieces at once drops the temperature of the oil, maintain a temperature of 350F to 360F.
- Place the fried fish on a metal rack and sprinkle with salt. Heat up the tortillas in a pan or directly on a flame, add two to three pieces of fried fish, a squeeze of lime, fresh salsa, cilantro and any other fixings you like.
Please Enjoy Responsibly.