Fish Tacos

1 1/2 pounds firm white fish, cut into 1/2 by 1 1/2-inch strips
1 1/2 cups buttermilk, or substitute yogurt thinned with milk
2 tablespoons hot pepper sauce
1 teaspoon + 1 teaspoon kosher salt
1 tablespoon fresh lime juice
1 1/2 cups self-rising flour
Canola oil for frying
12 corn tortillas
Avocado and corn salsa
Sour cream seasoned with lime juice and salt

Mix buttermilk, pepper sauce, 1 teaspoon salt, and lime juice in a bowl.  Add fish and toss.  Cover and chill for at least 1 hour and up to 3 hours.

Whisk flour and remaining 1 teaspoon salt in a medium bowl.  Add enough oil to large skillet to reach depth of 1 inch.  Heat oil until thermometer registers 350°F.  Working in batches, remove fish from marinade and dredge in flour.  Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes.  Transfer to paper towel-lined baking sheet to drain, then transfer to oven to keep warm if necessary.

Serve in tortillas with salsa and sour cream.

Serves 4.


From Epicurious/ Bon Appetit, with many changes