Fried Fish Tacos

Name: Fried Fish Tacos
Ingredients: 12 6-in corn or flour tortillas, warmed, or 12 taco shells; Approximately 1/3 pound per person of a firm-fleshed fish (for example catfish, snapper, grouper, halibut) ideally in small filets or broken into chunks; Vegetable oil such as peanut or canola; 1 1/2 cup milk or buttermilk; 2 cups flour or 1/2 cup flour and 1 1/2 cup fine cornmeal; 1 1/2 teaspoon salt; 1 teaspoon black pepper; Shredded lettuce; Chopped onion; Chopped cilantro; Sliced red radishes; Crumbled Cotija, queso fresco, or shredded Monterey Jack or Cheddar cheese; Pico de gallo, table salsa, or guacamole; Sour cream or crema

Pairs With Pinot Noir, Sauvignon Blanc

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Difficulty:: Medium

Ingredients

12 6-in corn or flour tortillas, warmed, or 12 taco shells 24 6-in corn or flour tortillas, warmed, or 24 taco shells
Approximately 1/3 pound per person of a firm-fleshed fish (for example catfish, snapper, grouper, halibut) ideally in small filets or broken into chunks Approximately 1/3 pound per person of a firm-fleshed fish (for example catfish, snapper, grouper, halibut) ideally in small filets or broken into chunks – about double the fish for twice the guests
Vegetable oil such as peanut or canola Vegetable oil such as peanut or canola
1 1/2 cup milk or buttermilk 3 cups milk or buttermilk
2 cups flour or 1/2 cup flour and 1 1/2 cup fine cornmeal 4 cups flour or 1 cup flour and 3 cups fine cornmeal
1 1/2 teaspoon salt 1 tablespoon salt
1 teaspoon black pepper 2 teaspoons black pepper
Shredded lettuce Shredded lettuce
Chopped onion Chopped onion
Chopped cilantro Chopped cilantro
Sliced red radishes Sliced red radishes
Crumbled Cotija, queso fresco, or shredded Monterey Jack or Cheddar cheese Crumbled Cotija, queso fresco, or shredded Monterey Jack or Cheddar cheese
Pico de gallo, table salsa, or guacamole Pico de gallo, table salsa, or guacamole
Sour cream or crema Sour cream or crema

Instructions

Prepare the flour coating: Pour milk or buttermilk into a shallow bowl. In a second, shallow bowl, mix together flour, salt, and pepper.
Dip the fish into the milk and hold it above the bowl for several seconds to drain. Coat with the seasoned flour, shaking off the excess, and place on a plate. Repeat with remaining fish.
Add 3/4 to 1 inch of vegetable oil to a heavy skillet with high sides or a Dutch oven. Heat to 370 degrees F.
Fry the fish, without crowding, until golden brown on both sides, 5 to 8 minutes, turning once; the doubled quantity will take several batches, so let the oil recover between them and hold finished fish warm in a 200 F oven. Drain on paper towels or newspaper.
Place all ingredients in separate bowls. Allow guests to assemble their own tacos.