Crunchy Fish Tacos at Home with Gluten-free Option

The first time I heard about fish tacos, my reaction was — why?  I just couldn’t reconcile the fish taste, and what I considered taco taste.  I have since learned better.  A crispy fish filet with just the right sauce and crunchy slaw on a fresh, and I am happy.  I am happier now that I’ve figured out how to make them at home.  It’s easy.

I chose catish nuggets– those ends of the catfish after the prime fillets have been removed.  They’re tasty, and they’re cheap.  The batter is rice flour based.  You’ll find rice flour in the Hispanic section of your grocery store.  You can probably get it in an organic food store or an upscale “fresh” grocery store, but you’ll pay a premium.

But– first, make the slaw.  Shred a 1/4 head of green cabbage.  Make a dressing of olive oil and white vinegar- 2 parts oil to 1 part vinegar.  Season with salt and pepper.  Set aside.

Then the sauce — Mix equal parts sour cream and mayonnaise (about 1/4c each) season with your favorite chili powder and lime juice.  Mix thoroughly.

Now for the fish tacos

catfish nuggets — allow two per taco

Batter:

• 1 egg beaten
• 1 c rice flour
• 1/2 c. skim milk to begin with. Add more to thin to a pancake batter consistency
• pinch of salt
• few grinds of pepper
• whole wheat tortillas (substitute corn tortillas for gluten free)

Combine these ingredients until well mixed.  Unlike all purpose flour, rice flour will settle out so you will need to mix it again as you use it.

For dredging:

• 1/2-1c all purpose flour (for gluten-free, use rice flour or gluten free flour.)
• 1/2t Adobe seasoning (available in Hispanic section of grocery store)

For frying:

A heavy cast iron pan and 3/4-1 inch of corn oil.

Heat the cast iron pan. Add the oil.(If you are not using cast iron, don’t preheat the pan. Add the oil to a cold pan.)

Heat the oil until a drop of batter sizzles

Dredge a catfish nugget in the seasoned flour, then run through the batter and carefully place the nugget in the hot oil.

Repeat until the pan is full.

When the nugget is golden on the bottom side, turn it over and brown on the other side. This won’t take long.  When both sides are done, remove to a plate with a paper towel.

Lightly sprinkle nugget with Kosher salt.  Put the plate in a warm oven (250F). Repeat frying steps until the last nugget is cooked.

Heat a dry cast iron pan.  When it’s hot, place the tortilla on the bottom.  Heat through.  Put on a plate, cover with foil and put in the oven with the fish.    Continue until you’ve heated as many tortillas as you need.

Assembly

Place a warm tortilla in the center of the dinner plate.  Place two piece of fish down the diameter. Spoon some slaw to one side and drizzle the sauce across the fish. Fold over the tortilla and enjoy.

Options- If you like grated cheese with your tacos, go ahead.  Use a traditional salsa or salsa verde if you want a moister taco.

If you want to make these gluten free, use corn tortillas and dredge the nuggets in rice flour or gluten free flour instead of all-purpose flour.

ENJOY!