Recipe: Fried Fish Tacos, David LeFevre, Fishing with Dynamite
Prep Time:
30 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • ¼ cup whole-fat Greek yogurt
  • ½ cup crème fraîche
  • ½ cup mayonnaise
  • 2 tablespoons harissa paste
  • Kosher salt, to taste
  • 1 pound skinless cod fillet or other mild white fish fillet
  • ½ cup rice flour
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1½ cups dark beer
  • Canola oil, for frying
  • Kosher salt, to taste
  • 8 corn tortillas, warmed in a pan
  • Melted butter
  • Kosher salt, to taste
  • Guacamole, for serving
  • ¼ cup mint leaves
  • Harissa crema, for serving
  • ½ cup shredded red cabbage
  • Salsa verde, for serving
  • ¼ cup cilantro leaves
  • 1 lime, cut into wedges
Directions
  1. Make the harissa crema: In a small bowl, combine the yogurt, crème fraîche, mayonnaise and harissa. Season with salt and set aside. Makes 1½ cups.
  2. Make the fish: Using tweezers, remove any bones from the fish fillet. Cut the fillet in half lengthwise, then cut each half into 1-by-2½-inch strips. Set aside.
  3. In a mixing bowl, whisk together both flours and the cornstarch. Gradually whisk in the beer until there are no lumps. The mixture should resemble pancake batter. If the mixture looks too loose or dry, adjust with rice flour and beer.
  4. In a heavy-bottom pot fitted with a deep-fry thermometer over medium-high heat, fill enough oil to measure a depth of 2 inches. Heat the oil until the thermometer reads 350°.
  5. Working in 2 batches, dip the fish pieces into the batter, letting any excess batter drip back into the bowl, then place in the oil. Fry the fish, moving and turning the pieces so they don't stick and cook evenly, until they are puffed and golden brown, 2 to 3 minutes. Remove using a slotted spoon and transfer to a wire rack set over a paper towel-lined rimmed baking sheet. Season with salt immediately.
  6. Assemble the tacos: Brush the warmed tortillas with some melted butter and season with salt. Top with a spoonful of guacamole, mint leaves, the fried fish, a dollop of harissa crema, cabbage, salsa verde, cilantro, chicharrones and a squeeze of lime. Serve.