2 pounds skinless red snapper or other mild white fish fillets
1 cup all-purpose flour
1 cup white rice flour
2 teaspoons kosher salt
2 cups club soda
Vegetable oil (for frying; about 8 cups)
Assembly:
16–32 small corn tortillas
Cabbage and Jicama Slaw
Fresno Chile Hot Sauce , for serving;
Sliced avocado, cilantro leaves with tender stems, Sliced pickled jalapeños, and lime wedges for serving
Prepare and Cut Fish:
Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet
in half lengthwise. Cut each half on a diagonal into 1" strips. (Work with the natural
shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)
Make Batter:
Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club
soda until no lumps remain; adjust with more club soda or rice flour as needed to make
it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish.
Heat Oil:
Fit a large pot with a deep-fry thermometer and pour in oil to measure 2". Heat over
medium-high heat until thermometer registers 350°.
Batter and Fry Fish:
Working in batches of 5–7 pieces at a time, coat fish in batter, letting excess drip off,
then carefully place in oil (to avoid splattering, lower fish into oil pointing away from
you). Don’t overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.
Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil
temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes.
Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.
Warm Tortillas:
While fish is frying, use tongs to heat tortillas one at a time directly over a gas
burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.
Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don’t have
a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)
Serve!
Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and
pickled jalapeños. Serve with lime wedges.
