Crispy Fish Tacos with Jalapeno Tartare Sauce are served simply with shredded lettuce and thinly sliced red onion. The fish – I used halibut, is marinated in buttermilk first then pressed into a seasoned crushed cornflake and flour mixture, giving the fish a really crispy coating when it’s cooked. For smaller portions size, I use street taco-size tortillas.
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Without being too dictatorial, spread the inside of a warm, soft flour tortilla with jalapeno tartare sauce, add shredded lettuce, the crispy fish pieces, papery-thin slices of onion and then a dollop more sauce. I always prefer a squirt of fresh lemon juice too. Then tuck in. Generally, I think it’s a good idea to only eat tacos in front of people with whom you’re comfortable as they’re not for those who don’t like getting their hands a sticky.
Truth be told, I’d happily eat just the crunchy fish morsels drizzled with lemon juice and a sprinkling of Maldon sea salt and forgo all the other things. I make no secret of my love of crumbed/breaded food. And seafood bodes particularly well with a crunchy coating. In fact, the coating is so good on these crispy fish tacos, I’m not sure I’ll ever do my standard panko coating again.
Don’t even think of cooking the fish in the oven. Fish requires very little cooking time, not time enough of being baked to develop a good, crunchy exterior while keeping the fish moist. A good glug of olive oil in a non-stick pan is required for maximum crunch. I have specified in the recipe “street-sized” tortillas but that’s more about portion control than anything – use what you want. Have a productive week. Toodles, Lovoni xo
For the taco lovers: Tuna and Pineapple Salsa Tacos and Spicy Shrimp Creole Shrimp Street Tacos.
CRISPY FISH TACOS WITH JALAPENO TARTARE SAUCE
Ingredients
- 12 oz halibut or other firm white fish such as cod, sliced
- 1 cup buttermilk
- 2 teaspoons garlic powder, divided
- 2 cups cornflakes
- 1 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- Olive oil
- 8 street-size tortillas, warmed
- 1 cup shredded romaine lettuce cos lettuce
- 1/2 medium red onion, thinly sliced
- Lemon wedges to serve, optional
JALAPENO TARTARE SAUCE
- 1/3 to 1/2 cup mayonnaise
- 3 tablespoons pickled jalapenos, drained and diced
- 2 tablespoons sweet relish
- 2 tablespoons thinly sliced green onions
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
Instructions
To make the sauce:
- Combine all the ingredients together in a small bowl. Cover and refrigerate until ready to use. The sauce can be made a day or two ahead of serving.
- Combine the halibut, buttermilk and 1 teaspoon of garlic powder together in a medium bowl. Cover and chill for 20 to 30 minutes, time permitting.
- Place the cornflakes in a resealable plastic bag. Seal the bag and lightly crush the cornflakes using a meat mallet or a rolling pin until the cornflakes are broken up but not completely crushed.
- Add the flour, the remaining garlic powder, salt and pepper and mix well. You can either pour the coating into a shallow dish or leave it in the bag for easy clean-up. Remove the pieces of halibut a few at a time from the buttermilk using tongs and drop into the coating. Press the halibut into the coating, making sure each piece is well covered (wearing disposable gloves makes for easy clean up). Transfer to a baking sheet or plate. Repeat with remaining halibut and coating. Discard buttermilk and any coating left (I never have coating left).
- Preheat the oven to ‘keep warm’.
- Cover the bottom of a large, non-stick frying pan with the oil. Heat the oil on medium. Cook the halibut in two or three batches, 2 to 3 minutes per side, until golden brown. Remove to a paper towel-lined baking sheet. Keep warm in the oven while you cook the next batch.
- To assemble the tacos, spread the inside of each tortilla with some of the tartare sauce. Add lettuce, the halibut and onion then dollop with a little more sauce. Serve immediately with lemon wedges. Makes 8.
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