Ingredients:
- 2-3 oz of fish per taco such as sea bass, mahi mahi, cod, or halibut
- 1 to 2 quarts vegetable or peanut oil, for frying
- 2 cups sparkling water
- 1 cup masa harina, plus an additional cup for dredging
- ½ tsp. fine sea salt, plus more for seasoning
- Corn tortillas
- Finely shredded cabbage or lettuce
- Diced tomato
- Pico de gallo
- Crema
Method
- In a mixing bowl, combine 2 cups of sparkling water with 1 cup of masa harina and ½ tsp. fine sea salt. Mix until smooth to create batter. Refrigerate until cold.
- Cut the fish into pieces approximately ¾ inches wide and 3-4 inches long.
- Heat 1 to 2 quarts of vegetable oil in a deep fryer or a large pot until it reaches 350°F.
- Prepare a shallow bowl with about a cup of masa harina and dredge each piece of fish on all sides.
- Next, dip the masa-coated pieces into the refrigerated masa batter.
- Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 3 minutes per side.
- Once fried, remove the fish from the oil and place them on a paper-towel lined plate to drain excess oil. Season with additional salt to taste.
Serve on warm corn tortillas with your favorite toppings such as veggies, crema, pico de gallo, salsa, etc.
Feature Image: Meg Von Haartman on Unsplash.
