Ingredients:
- 1 egg
- 1/4 cup milk
- 1/4 cup water
- 1 cup flour
- 1/2 teaspoon salt
- ground black pepper to taste
- 1/4 teaspoon baking powder
- 1/4 tsp of baking soda
- 1/4 tsp of garlic powder
- 1/4 tsp of paprika
- 1/4 tsp of dry parsley flakes
- 2 pounds white fish fillets
- Oil for deep frying
- 24 corn tortillas
Toppings:
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- Salsa de Tomate
- thinly sliced cabbage
- salsa verde
- Lime wedges
Fresh salsa:
- 2 medium tomatoes, seeded and diced
- 1/2 a purple onion finely diced
- ground black pepper to taste
- 1 tablespoon lime juice
- salt to taste
- 1/2 cup of chopped cilantro
Combine all ingredients in a bowl. Cover and set aside.
Fish:
Beat the egg with milk and water. Add flour, salt, ground black pepper, baking powder, baking soda, parsley flakes, garlic, paprika and mix until you get a cake like batter. If needed add more liquid or four until you get to the needed consistency. Cut fish into pieces about 2-1/2 to 3 inches long and 1 inch wide. Dip fish in batter until well-coated. Fry in deep oil heated to 375 degrees until you get an even golden brown crisp. Drop a few pieces of battered fish into the oil at a time to prevent the temperature of the oil from lowering. Place the fried shrimp on a plate with paper towels to soak up the excess oil.
Heat tortillas one at a time on a griddle or cast iron skillet until soft. Place each piece of fish on a hot tortilla. Top with shredded cabbage, fresh salsa, and drizzle cream on top.
Serving suggestion: