A light and crisp battered dipped fish on grilled corn tortillas piled high with fresh veggies and a creamy ranch dressing. Easy to make and company worthy.
Servings 8
Author Yvonne @ StoneGable
Ingredients
vegetable oil
2poundsof codcut into 1 inch strips
2cupsflour
2cupsclub soda
pinchof salt
pinchof pepper
Napa cabbagecut into thin ribbons
2Haas avocadoscut into thin slices
Ranch dressingfrom the refrigerator section of your grocer's
20grape or cherry tomatoesdiced I like to use assorted colors
2jalapaño pepperscut into thin rings
bunch of fresh cilantro
fresh lime
Instructions
Heat 2 inches of oil in a large pan or iron skillet to 350°.
While the oil is heating, whisk together the flour and the club soda. This will make a batter the consistency of pancake batter. Put 5-7 pieces of cod into the batter and when it is fully covered gently lower it into the oil. I use kitchen tongs for this job.
Cook until the batter is golden brown on one side and then turn. Make sure the oil stays about 350°. When both sides are golden brown (about 6 minutes in total) transfer the fish to a rimmed baking sheet that has been fitted with a wire rack and put the fish into a 170° oven to keep warm. Fry fish in batches. Salt the fish after it comes out of the oil.
While the fish is frying, put a corn tortilla directly on a burner over a medium flame, one at a time. Watch the tortillas carefully so they don't get totally burnt. Char the ends a little and turn. When the tortilla is gently charred on the ends, put them on a plate and set aside. Char 16 corn tortillas.
If you do not have gas burners, wrap the tortillas in foil and put them in the warm oven with the fish.
To assemble
Place 2 corn tortillas on top of each other on a plate. Lay down a bed of Napa cabbage and then place the fish on top of the cabbage. Place a slice or two of avocado and generously drizzle ranch dressing over the fish. Top the fish with the diced tomatoes, jalapaño rings, cilantro and a squeeze of fresh lime.