Summer may be over, but the quick weeknight meals is still going strong! The semi homemade version is fantastic and if you make the sauce the day before it’s even easier to throw dinner together. I used pre-battered cod fish patties, but there’s a recipe for doing them fresh below if you like. We really loved the sauce and I used it on a few other items since then. It tasted great on fajitas!
Crispy Fish Tacos with Jalapeno Sauce
(Adapted from Pinch of Yum)
Jalapeño Sauce
1 large jalapeño (if you like spicy, leave the ribs and seeds in there)
1 cup cilantro leaves
¼ cup green onions
¼ cup oil
¼ cup Greek yogurt
¼ cup water
½ avocado
½ teaspoon salt
Fish Tacos
2 lbs. firm white fish like cod
1 cup flour (see notes)
¼ cup + 2 tablespoons cornmeal
¼ cup cornstarch
1 teaspoon chili powder or spicy seasoning
1 teaspoon baking powder
½ teaspoon salt
1 cup light beer, such as Corona
1 egg, beaten
vegetable oil for frying
12 flour or corn tortillas
cilantro for topping
Cotija cheese for topping
Puree all the jalapeño sauce ingredients in a food processor until your desired consistency is reached. I sometimes add a little more oil or water at the end to make the sauce less gloppy and more drizzle-able.
Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put ½ cup flour in a shallow bowl and set aside. In a separate bowl, whisk ½ cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.
Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.
Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce. Yummy!
NOTES
About the flour: I’ve used both whole wheat flour and white flour. White flour is more traditional but whole wheat works, and that’s what’s pictured here. The cornmeal adds a unique texture but you could use flour in its place for a more traditional beer-battered fish texture.
About the batter: If the batter sits for a while, the cornmeal will sink to the bottom. Stir it up again to get everything mixed before dipping the fish in it.
