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Tempura Fish Tacos: Battered Ling Cod
This light batter inspired by Japanese cuisine is perfect for fish fingers, shrimp, or vegetables. With Tropical Salsa, makes the perfect filling for a gorgeous fish taco!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 1 cup all-purpose flour or rice flour
- 2 teaspoons baking powder
- 1 cup soda water , ice cold
- Vegetable oil for deep-fryer
- 1 pound firm white fish fillets , such as grouper, striped bass, or cod, cut into 1-2 ounce strips
- Salt and freshly ground black pepper
Instructions
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Place oil in fryer and preheat to 350 F
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Sift flour and baking powder; whisk in 1 cup soda water until smooth
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Let batter stand for 10 minutes; season fish lightly with salt and pepper
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Working in batches of 4 to 6 pieces at one time, dip each fish finger into batter, transfer quickly to fryer; fry until a light golden brown (about 2 minutes, no more!)
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Drain briefly on paper lined plate; season lightly with salt, pepper on both sides (again)
Recipe Notes
Deep Frying the Fish:
The temperature will drop dramatically as the fish goes into the frier, so keep the heat up, and steady; watching it closely
Using a digital thermometer or a temperature constant deep frier will help a great deal to get consistent results
This fish will be a light golden brown, never dark.
To Make Fish Tacos:
Assemble by placing 1/4 cup of shredded cabbage lightly dressed with rice wine vinegar, olive oil and salt and pepper with 2 fingers of tempura battered fish in a warm corn tortilla shell.
Top with 2 tablespoons of Tropical Salsa and serve with sour cream (Mexican Crema) or hot sauce, if desired.