OK.. maybe I was a little over hungry when I came across this recipe, but DAMN, they turned out great! Tacos are such an easy food item to make, and cheap! So now I have a taco addiction, feel free to post your favorite taco recipes in the comments below.
1 pound of skinless red snapper
1/2 cup all-purpose flour
1/2 cup white rice flour
1 teaspoon kosher salt
1 cup club soda
Vegetable oil (for frying; about 5 cups)
8-16 small corn tortillas
Cabbage and Jicama Slaw
Hot Sauce (Cholula Hot Sauce)
Sliced avocado, Sliced pickled jalapeños, and lime wedges for serving.
Prepare and Cut Fish:
Remove bones from the fish fillets. Cut each fillet in half lengthwise. Cut each half on a diagonal into 1″ strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)
Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish.
Fit a large pot with a deep-fry thermometer and pour in oil to measure 2″. Heat over medium-high heat until thermometer registers 350°.
Batter and Fry Fish:
Coat fish in batter, letting excess drip off, then carefully place in oil.
Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes.
Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.
While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.
Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don’t have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)
Top tortillas with fish, slaw, hot sauce, avocado, and pickled jalapeños. Serve with lime wedges.