Be sure to heat the oil to the proper temperature, and maintain the heat. Otherwise, the fish will absorb unnecessary fat and calories as it cooks. If you can't find fresh, never-frozen fish, substitute another firm white-fleshed fish, such as turbot or striped bass.
We only made the mango salsa, which was superfast to prep and very good. Used the salsa as optional topping with CL's fish tacos with lime-cilantro crema.
Simple and great taste! I serve these with either light coleslaw, or shredded cabbage and pico de gallo. Add an ice cold Landshark as a treat and it's the perfect dinner...
We made this dish using my husband's deep fat fryer in order to maintain the temperature and drain. We used Mahi Mahi too. I prefer grilled fish (even with blotting I found this a bit greasy), overall, it was darn good and we'd make it again and we'd make it for guests.
If you have experience and the proper equipment to deep fry, you may have better luck with this recipe than I did. I love fried fish and often order it at restaurants. This was my first attempt at making it and, although it was edible, was not a 5 star meal. I followed the recipe exactly. The batter was very thin and adhered only to the first batch of fish. I served it with Mango Salsa and a side of Spanish Rice.
I used bottled mango habanero salsa because mangos were hard to come by in Tennessee in February, but the fish was outstanding. I might think about adding something else to the taco next time - maybe some shredded lettuce & tomato or even pineapple chunks.
We made this recipe using Sheephead fish and it was wonderful.
We loved it! Lots of work! Made a full recipe of Mango Salsa and half recipe of the fish tacos. The fish batter is very tasty and gave a delightful taste. I used a small sauce pan so that I did not use the 5 cups of canola oil for deep frying. Next time I fix the tacos I may try less oil. It seems such a waste of oil.
