Crunchy Fish Tacos with Jalapeno Crema: The fish is marinated in buttermilk while the remaining ingredients are prepped. A coarsely crushed cornflake coating gives the fish a nice crispy coating. Served simply with shredded lettuce & thinly sliced red onion, these street-sized tacos are perfect for smaller portions.
CRISPY FISH TACOS WITH JALAPENO CREMA
Coarsely crushed cornflakes help to give the fish a really crispy coating. Served simply with shredded lettuce and thinly sliced red onion, these street-sized tacos are perfect for smaller portions. The fish is marinated in buttermilk while the remaining ingredients are prepped.
Ingredients
CRUNCHY FISH
- 12 oz cod, cut into thick strips halibut or other firm white fish
- 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, for shallow frying
- 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 & diced
- 2 tablespoons diced hot pickles
- 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.
To make the fish:
- Combine the cod, 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. 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.
Nutrition
Calories: 216kcalCarbohydrates: 22gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 28mgSodium: 563mgPotassium: 317mgFiber: 2gSugar: 3gVitamin A: 810IUVitamin C: 4mgCalcium: 54mgIron: 3mg
Tried this recipe?Let us know how it was!
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