Wednesday, August 19, 2015

Weeknight Fish Tacos for Friends Stopping By

Our friend Lana makes beautiful YouTube videos on microwaveable mug cakes--instant gratification desserts. We collaborated on a video recipe for fish tacos when she visited us from Boston a couple of weeks ago, tripod, mics, and cameras in tow. An embarrassing number of takes have been condensed into a snazzy video thanks to her mad editing skillz. 


Click on the link above (for fullscreen viewing!) or watch the embedded video to see how much fun we had and follow along as you make these tasty tacos yourself.  
All images courtesy of Hello Lana

Weeknight Fish Tacos for Friends Stopping By

Cooking Time
20 minutes or 2.5 hours if you're filming a YouTube video


3 friends

Chef's knife and cutting board
Mixing bowls
Cooking chopsticks or tongs
Heavy-bottomed skillet
Sheet pan and wire rack

1 lb. cod, cut into ~1" chunks
Kosher salt
Canola oil (you can substitute any other neutral oil with a high smoke point, such as corn or peanut)
1 cup potato flour (you can substitute any very finely ground flour such as rice flour, Wondra flour, or 00 flour)
3/4 teaspoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

6 flour tortillas, warmed (you can warm them in a microwave or rice cooker/steamer layered with damp paper towels or just throw them in a hot pan for a couple seconds on each side)
2 limes, cut into wedges
1 large handful cilantro, leaves picked from stems
1/4 head green cabbage, shredded
4-6 radishes (depending on size), thinly sliced
2 avocados, cut into medium dice
1/3 cup sour cream, whisked with sriracha to taste

1. Heat 1/3" oil in heavy-bottomed skillet (we use a 10" cast iron skillet and 1 cup oil) over medium heat. Heat oven to 180 degrees.

2. Season cod lightly with salt and toss with 1 tablespoon canola oil to coat.

3. Whisk together potato flour, smoked paprika, cayenne, black pepper, and 1/2 teaspoon salt in mixing bowl. Add cod and toss until thoroughly coated in flour mixture.

4. Fry cod in batches, making sure not to crowd the pan. For each batch, flip cod pieces as soon as the first side is crispy, about 1 minute, and then cook until second side is crispy, about 1 minute more. Cooking chopsticks work well here.

5. Remove cod from cooking oil and transfer to a wire rack set over a sheet pan (a perforated broiler pan works too). Sprinkle with salt and transfer to oven to keep warm while you cook the remaining batches.

6. Serve cod in warm tortillas with garnish to taste, sprinkled with a little more salt and drizzled with lime juice.

***Be sure to check out Lana's website Hello Lana***

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