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!
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
- Place oil in fryer and preheat to 350 F
- Sift flour and baking powder; whisk in 1 cup soda water until smooth
- Let batter stand for 10 minutes; season fish lightly with salt and pepper
- 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!)
- Drain briefly on paper lined plate; season lightly with salt, pepper on both sides (again)
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.
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.