Cripsy Fish Tacos!

Ah! The Heat! When you are in the city and it is hot as a beach should be... make some crispy fish tacos! Close your eyes and they will take you to your last beach vacations n.n 

This recipe was taken out of Martha Stewart's webpage (HERE) but of course it has been modified to fit my personal tastes and interests. Feel free to browse through the original recipe or follow mine n.n

Crispy Fish Tacos. 

Two fish fillets (I used Huachinango). 

1 cup of flour. 

1 teaspoon of baking powder. 

3 cups of Canola Oil. 

1/4 cup of Sour Cream 

The juice of one Lemon. 

2 tablespoons of Hot Sauce. 

3 tablespoons of chopped cilantro. 

Tortillas.

Salt && Pepper. 

This is how you work the magic: 

1. Okay first things first, you need to cut the fillets into smaller pieces. Kind of like quarters. Rinse them and then season with Salt && Pepper. (Like we did with the chicken tenders, remember?) 

2. Next we need to do the batter. So in a small bowl put the flour, baking powder and salt.  Whisk in enough water so that the batter has a pancake-like consistency. 

HALT!!

The next cooking steps are a bit hard-ish plus the photos aren't that good so, please, do try to pay attention to my "instructions" because it is a bit tricky. 

3. Next we cook. Place the fish into the batter and press with one finger to help it adhere, know, since this is a liquid thing you need to be very careful to get the entire fish coated. And once you do, let excess drip. 

4.  Now, in a deep skillet put the 3 cups of canola oil and wait for it to heat up. Because if you don't it'll take a lot more time for the fish to be done. Once the oil is hot carefully, very carefully, place the coated fish into the skillet. One edge first letting it start cooking for a second or two before letting it into the skillet. Now this is really hard to do, so don't worry if your fish ends up ugly coated. This is all practice practice && practice. 

5. Leave each coated fish in the oil 6 minutes or until it is golden brown. 

6. Meanwhile you do the special sauce.  You pour the sour cream into a different bowl, the lemon juice. the hot sauce and the cilantro leaves.  Mix it until in comes together. 

Heat the Tortillas and serve. 

(btw, the Horchata goes amazing with this n.n)