Florida Fish Tacos

A great fish taco requires two things: fresh fish and great crunch, and these ones are exceptional – mainly because of the additional crunchy element in the potato sticks. Just think of Mexican crema as a thinner and less sour version of sour cream – it can usually be found in ethnic supermarkets.
Florida Fish Tacos

Serves

6-8

Difficulty

Easy

Total Time

30 Minutes

Ingredients

For the salsa rosada
1  cup of Mexican crema or sour cream
1  cup of mayonnaise
½  cup of Sriracha
Juice of ½ a lime
Salt and black pepper, to taste
For the mango pico de gallo
1  mango, peeled and cut into a 1 /2 -inch dice
1  tomato, chopped
1  red onion, finely chopped
1  jalapeño, seeded and finely chopped
½ a bunch cilantro, chopped
2  tbsp of extra-virgin olive oil
1  tbsp of chili powder
Juice of 1  lime
Salt and black pepper, to taste
For the panko-breaded fish
½ a cup of vegetable oil
2  cups of all-purpose flour
3  eggs, lightly beaten
2  cups of panko breadcrumbs
2lbs of skinless grouper, mahi mahi, snapper, or tilapia fillets, cut into 1 ½ in chunks
Salt and black pepper, to taste
For the assembly
Vegetable oil, for deep-frying
1  cup of frozen shredded hash browns
Sea salt, to taste
Cilantro, to serve
Lime wedges, to serve
6in corn tortillas, warmed, to serve

Method

Step 1

For the salsa rosada, combine all the ingredients in a bowl. Refrigerate until needed.

Step 2

For the mango pico de gallo, combine all the ingredients and toss lightly. Refrigerate until needed.

Step 3

For the panko-breaded fish, heat the oil in a skillet over high heat. Place the flour in a shallow dish. Combine the eggs and ¼ of a cup of water in a separate shallow dish and place the breadcrumbs in another. Season the fish with salt and pepper.

Step 4

Dredge the fish in flour, then the egg mixture and the breadcrumbs. Add the fish to pan, working in batches to prevent overcrowding, and fry for 3 minutes on each side, until golden. Using a slotted spoon, transfer the fish to a paper towel-lined plate and season with salt. Keep warm.

Step 5

To assemble, heat the oil in a deep fryer or deep saucepan over a medium-high heat. Carefully lower the hash browns into the oil and deep-fry for 3-4 minutes. Using a slotted spoon, transfer hash browns to a paper towel-lined plate. Set aside to cool slightly, then crumble and sprinkle with salt.

Step 6

Arrange the fish on a serving platter and put the salsa rosada, mango pico de gallo, and crumbled hash browns in bowls. Serve everything family-style, with cilantro, limes and tortillas.

Recipe Courtesy Of Bodega Taqueria Y Tequila. Executive Chef: Bernie Matz
 

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