1 large lime
4 white fish fillets, cut in strips about 1-inch wide
2 eggs
1 cup all-purpose flour
Salt
Vegetable oil for frying
8 corn tortillas
Cut the lime in half and squeeze the juice over fish. Allow the fish marinate while preparing the batter.
To make the batter, break the eggs in a bowl and whisk. While mixing with a fork, gradually add only enough flour to form a thin batter. Season with the salt.
Pour the oil to depth of 1 to 2-inches, depending on the thickness of the fish, in a heavy skillet or wok. Heat the oil over medium-high heat to a temperature of 365°F.
Dip the fish in the batter and let the excess drip off. Carefully slide the fish in the oil and fry until the fish is done, about 3 minutes and the batter is golden brown, turning once. Remove and drain on paper towels.
Wrap the tortillas in a towel and microwave on high for 30 seconds.
Place the fish in the tortillas and serve. Allow guests to create their own combinations of the following toppings.
Servings |
4 |
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