Ingredients:
For the Preserved Lemon Salsa:
2 medium tomatoes, seeded and finely chopped
1 small red onion, peeled and finely chopped
1 clove garlic, minced
½ cup roughly chopped cilantro
1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons
1 preserved lemon, chopped
For the Lobster Cilantro Crema
1 cup crema
2 tablespoons lobster juice
¼ cup cilantro, rough chopped
1 tablespoon preserved lemon juice
For the Fish Tacos:
½ cup flour, preferably Wondra or other fine-milled flour
1 ½ teaspoons chili powder
½ cup milk
¼ cup oil, plus a splash more for greasing pan
Pat of butter
1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
For serving:
Tortillas
Shredded Cabbage
Lime Wedges
Method:
In a medium bowl, combine the tomatoes, onion, garlic, cilantro, preserved lemon and jalapeño. Season to taste.
In a food processor add the crema, lobster, lemon juice and cilantro. Blend on high until combined. Season to taste.
In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl and place the fish into it.
Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
Set up taco bar style and enjoy!
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