Chicharrones Fish Tacos With Chipotle Tartar Sauce

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The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of ingrid hoffman.

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Steps

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Tartar sauce:.

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Combine all of the sauce ingredients in a bowl and mix well.

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Adjust the salt to taste.

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Cover with plastic wrap and refrigerate until ready to use.

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Tacos:.

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Rinse the fish under cold running water and pat dry with paper towels.

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Cut the fish into 1 inch cubes and put in a large bowl.

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Add the worcestershire sauce , garlic , salt and pepper and turn the fish carefully to coat.

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Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.

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Put the flour on a plaate and toss the fish pieces in it a few at a time , until they are all evenly coated.

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Heat the vegetable oil in a large pot over medium-high heat to 375 degrees f.

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Carefully add a few pieces of the fish at a time , shaking off any excess flour before placing them into the oil.

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Fry until the fish pieces are golden brown all over , about 4-6 minutes.

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Then transfer them to a paper towel lined plate to drain.

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Meanwhile , heat a medium skillet over medium-high heat.

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Add a tortilla and warm fo.

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Ingredients

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garlic cloves, chipotle chile in adobo, mayonnaise, scallion, lime juice, salt, red snapper fillets, worcestershire sauce, fresh ground black pepper, all-purpose flour, vegetable oil, flour tortillas, cucumber, arugula leaves, cilantro leaf, oranges, zest of, lime wedge