Mini Crispy Fish Tacos

Thursday, March 22, 2012

As somewhat of a taco connoisseur, I was always a bit dubious about the idea of fish tacos. I mean fish is great on its own, tossed into pasta, or even whipped up into a pie English style, but in a taco? Nah, I always thought, just gimme the beef.
Tentatively, I approached the idea of a fish taco, willing to give it a try. After making a few adaptations to the recipe I saw of this, I came up with these little gems, both unusual and stunningly sophisticated in their presentation, if you ask me. Tacos are always regarded as cheap delicacies, this is one quick and simple way to jazz them up. You take your favorite firm white fish and dice it into bite-sized chunks. Dip in egg and dredge in flour before shallow frying and placing between tortilla discs. These little orbs of goodness are dressed up with a fresh and tangy pico de gallo
All right, let's cook:

For the pico de gallo, you'll want to be sure to make this well in advance so it has time to marinate. Dice the pepper and onions and add to a bowl. Scoop out the seeds of a cucumber, dice and add to the same bowl.

In a saucepan, bring the water, sugar and vinegar to a boil. Once boiling, remove from the heat and pour over the vegetables. Cover and refrigerate for at least an hour.

For the fish, dip each piece into the egg then dredge in the flour before frying.  Be sure to season your flour. If you don't want to use any eggs, you can add some milk to your flour to make an easy batter.

Shallow fry the fish in batches until golden brown and cooked through. If you have lots of fish bites to fry, then deep fry them in batches to make the process quicker. Strain on a paper towel-lined plate.

For the tortilla discs, cut store-bought soft tortillas into smaller discs using a chef's ring or circuar cookie cutter. Assemble the tacos and sprinkle with extra cheese and chives for an extra kick.


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