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Ling Cod Fish Tacos and Guacamole

When I first made this recipe I was inspired by our local asian food market called the Manila Supermarket. I was walking down the meat counter when the ling cod just put out by the butcher moved. Actually, it slapped it headless body quite vigourusly against the display case. I immediately thought to myself, "Man, that's fresh! What can I make with it?" Well here is what I came up with...Fish Tacos!

I totally prefer the deep fried, fish and chips, kind of fish for my fish tacos. I love the crispy fat and the hot sauce together. mmmmmmmmm! If you are looking for a low fat version of fish tacos you will have to wait. I'll try to put something together soon. In the meantime though give these a try.

Ingredients

Conversions to European measurements can be found here!

2 egg yolks beaten
1 cup flour
1 cup water
2 tablespoons olive oil
1 teaspoon course Kosher salt
1 teaspoon fresh cracked pepper
4 cups all purpose flour
4-6 whole very ripe large avacados
1/2 large red onion diced
4 cloves garlic minced
1 whole tomato chopped
2 jalapenos diced small (inlude the seeds if you want it really hot, if not scrape the seeds off before you dice the pepper)
1/4 cup cilantro finely chopped
salt and pepper to taste
juice of 1 whole large lime
2 limes cut into wedges

Procedure

In a large bowl combine the eggs, salt and flour. Add the water a little at a time until a batter forms about the consistency of pancake batter. Allow the batter to rest for an hour in cool dark corner of the kitchen.

While the batter is resting it’s a good time to make the guacamole. In a large bowl scrape all the avocado meat from its shells, discard the pits, and mash the meat with the lime juice. Stir in the onions, garlic, tomato, and cilantro. Salt to taste and cover the guacamole with plastic wrap. Push the plastic wrap down to the surface of the guacamole and set it in the fridge.

In a large pot heat the peanut oil to around 350 degrees.

Batter the cod chunks by first dusting them in flour, then dropping them in the prepared batter. When it’s thoroughly coated drop the battered cubes one by one into the hot oil. Roll the cubes around as they are cooking and remove the fish when the batter turns a rich golden brown. Remove the fish and drain them on paper towels.

In a hot skillet or toaster oven heat the tortillas, spoon a thick stripe of guacamole down the center of the tortilla, and add a few chunks of cooked cod. Sprinkle a bit of the fresh lettuce on top and serve hot with a lime wedge.