recipes barefoot contessa

La Fondita Fish Tacos (Serves 2 to 3)

Copyright 2010, Joe Realmuto, All Rights Reserved


Photo: Maura McEvoy

3 eggs, well beaten
8 ounces dark beer, such as Modelo Negro
2 teaspoons Coleman’s dry mustard
1 tablespoon red chili powder
Kosher salt
1 teaspoon sugar
1½ cups all-purpose flour, plus extra for dredging
1½ pounds codfish, cut into serving pieces
Vegetable oil, for frying
2 tablespoons olive oil
8 white corn tortillas
Chipotle Mayonnaise
Shredded cabbage

Chipotle Mayonnaise
1½ cups mayonnaise
1½ tablespoons fresh lime juice
1½ tablespoons chopped fresh cilantro
2½ tablespoons chipotle chili puree
Pinch of kosher salt

Place the eggs, beer, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth. Add the flour and continue mixing until it is a little thinner than pancake batter.

Heat the vegetable oil in a deep fat fryer or Dutch oven to 375 degrees. Dredge the fish pieces in flour and then into the batter and fry until golden brown. Sprinkle with salt.

Heat the olive oil in a large sauté pan and warm the tortillas. Spread each tortilla with a tablespoon of chipotle mayonnaise and place a piece of fried fish on top. Add some shredded cabbage and serve.

Chipotle Mayonnaise
Mix the mayonnaise, lime juice, cilantro and chipotle chili puree together in a medium bowl, add the salt and mix again.