Adapted from the New York Times Magazine.
This recipe makes two large servings, but is easily doubled.
For pico de gallo:
1 medium tomato, seeded and finely chopped
1/2 small red onion, peeled and finely chopped
1/2 clove garlic, minced
1/4 cup roughly chopped cilantro
1/2 to 1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons
For sauce:
1/8 cup mayonnaise
1/4 cup sour cream
1 lime, halved
Kosher salt
Black pepper
1/2 to 1 tablespoon canned chipotle pepper, finely chopped
And the rest:
1/4 cup flour
3/4 teaspoons chili powder
1/4 cup milk
2 tablespoons peanut oil
Pat of butter
1/2 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
6 6-inch corn tortillas
1 cup shredded green cabbage
In a medium bowl, combine the tomato, onion, garlic, cilantro and jalapeño. (When tasted on its own, this mixture will desperately cry out for salt and lime, but in the tacos it is good.)
In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with one half of the lime, salt, pepper and chipotle. Reserve the other half of the lime for serving.
In another medium bowl, mix together the flour, chili powder, 3/4 teaspoon of kosher salt, and black pepper to taste. Pour the milk into yet another medium bowl, and place the fish into it.
Pour the peanut oil into a 12-inch nonstick pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add a little butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. The fish can be cooked in multiple batches if necessary.
Heat tortillas in the microwave under a wet paper towel for 30 seconds. Fill each tortilla with about 3 pieces of fish, a little of the tomato salsa, and a pinch of cabbage. Drizzle with the cream sauce. Chop the remaining lime into wedges and serve on the side.
These fish tacos are not only delicious, but are a little lighter than what you’re likely to get in a restaurant, especially if you use a nonstick pan to fry the fish, which we always do. Don’t skip the accompanying sauces. They really make the meal.