bonappetit
Masa-Battered Swordfish Tacos
A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.
👥 4 Servings👤 Fermín Núñez📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●pot
- ●dutch oven
- ●oven
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
Salsa
2
Pulse 8 oz. cherry tomatoes, halved, in a food processor until coarsely puréed with some texture (about 20 pulses). Transfer to a small bowl and stir in ½ small onion, finely chopped, 1 small serrano chile, finely chopped, ⅓ cup finely chopped cilantro, 2 Tbsp. fresh lime juice, and 1 Tbsp. extra-virgin olive oil; season with kosher salt. Set salsa aside.
. cherry tomatoes, halved8 oz(180 g) rice flour1 cup. fresh lime juice2 Tbsp. extra-virgin olive oil1 TbspKosher salt
3
Fish and Assembly
4
Pour vegetable oil into a large Dutch oven or other heavy pot to come 2" up sides; fit with thermometer. Heat over medium-high until oil registers 350°.
Vegetable oil (for frying; about 9 cups)(180 g) rice flour1 cup
5
Meanwhile, whisk 1 cup (180 g) rice flour, ¾ cup (94 g) all-purpose flour, ¾ cup (90 g) masa harina, and 1 Tbsp. baking powder in a large bowl to combine. Transfer ½ cup to a shallow bowl and set aside for dredging fish. Add 1 cup Mexican-style lager and ½ cup vodka to remaining dry ingredients and whisk until the consistency of pancake batter.
(180 g) rice flour1 cup. baking powder1 TbspMexican-style lager1 cup
6
Season 1½ lb. skinless swordfish, cut into 3x1" strips, with kosher salt. Working in batches, dredge in reserved flour mixture, shaking off excess, then dip into batter to coat, letting excess drip back into bowl. Fry, turning halfway through, until crisp and golden, about ⏱️ 3 minutes per batch. Transfer to a wire rack set inside a rimmed baking sheet and immediately season lightly with salt.
(180 g) rice flour1 cup½ lb. skinless swordfish, cut into 3x1" strips1Kosher salt
7
Build tacos with warmed corn tortillas, fish, thinly sliced cabbage, salsa, and crema and serve with lime wedges for squeezing over.
(180 g) rice flour1 cupWarmed corn tortillas, thinly sliced cabbage, crema, and lime wedges (for serving)
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