The Crispy Taco Recipe I Wish I Knew Sooner

These baha fish tacos use a few simple techniques to get the batter extra crisp, keep it firmly stuck to the fish, and make deep-frying at home cleaner and easier. Get up to 52% off Gruns with my link https://gruns.co/pages/first-order?ut...

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RECIPE:

For the Pickled Red Onions
▪1 red onion, peeled and sliced very thin
▪200g (¾ cup) white distilled vinegar
▪200g (¾ cup ) water
▪40g (3 T) sugar
▪4g (¾ tsp) salt

BRING TO BOIL AND POUR OVER ONIONS AND LET COOL TO ROOM TEMP BEFORE USING

For the Salad Slaw
▪200g (4 cups) little gem or romaine lettuce, shaved thin
▪200g (2 med) tomato, small dice, juice and seed pulp intact
▪10g (¼ cup) cilantro, chopped
▪10g (1 small) jalapeño, small dice (optional)
▪2g (about ⅓ tsp) salt
▪juice of half a lime

For the Spicy Mayo
▪200g (7 T) mayonnaise
▪50-75g (about 2 T) sambal

For the Fish Tacos
▪2 lbs Fresh Atlantic cod or haddock
▪salt
▪neutral oil (canola, vegetable, or peanut), for frying
▪16-20 4” Flour tortillas, warmed and stored in tortilla warmer

For the Dredge
▪25g (3 T) all-purpose flour
▪25g (3 T) white rice flour

For the Batter
▪75g (⅔ cup) all-purpose flour
▪75g (½ cup) white rice flour
▪2g (⅓ tsp) salt
▪2g (½ tsp) baking powder
▪10–12 oz beer (basic lager or pilsner)