Ingredients

Fish

2 lbs of halibut filets, rock fish, ling cod, or any white flaky fish (this is also great with walleye or perch from your day on the river in Montana)

Batter for Frying

1 egg

1 cup all-purpose flour

¼ cup white rice flour

2 tablespoons corn starch

1 tsp baking powder

2 tsp salt

1 to 1 1/2 cup water, soda water, or beer

As an easy alternative, we recommend “Shore Lunch” batter mix. Follow package directions

Add 2 tsp Creole seasoning - we recommend Tony Chachere’s 

Tallow, canola, or Vegetable oil for frying

Fish Sauce

½ cup mayonnaise

⅔ cup plain yogurt, full-fat or low-fat 

2 cloves of crushed garlic

1 tbsp capers crushed in a garlic press

2 tsp caper juice from jar

2 tsp fresh lime juice

1 tsp cayenne 

1 tsp white pepper

A package of small fresh uncooked flour tortillas - we recommend TortillaLand 

Toppings

3 -4 tomatoes diced 

½ purple onion, finely diced

1 bunch cilantro, chopped

½ lime juiced

1 tsp salt

Mexican Cheese blend to melt on the tortilla 

Directions

Sauce

Add all ingredients to the sauce. Taste and add more cayenne if desired. The heat will get stronger the longer the sauce sits. Sauce can be made ahead and will keep refrigerated for up to 2 weeks.

Topping

Chop vegetables for topping and mix in a bowl. Add lime juice and mix. Add salt right before serving.

Frying Fish

To make the fish-frying batter, mix all the ingredients well with a whisk. The consistency should be similar to pancake batter. The thinner the batter the thinner the coating, and the thicker the batter, the thicker the fish fry coating. 

Heat enough oil in a large pan for fish to float freely - approximately 2 - 3 inches deep, so the fish filets can float freely.

* 350 degrees 

Once oil reaches 350 degrees, dredge each filet in batter. Remove excess batter by dragging the filet against the side of your batter bowl.

Pull one piece of batter-coated fish out at a time out of the batter with a fork.

Gently place the fish in the hot oil. Don’t overcrowd; make sure each floating piece of fish has room in the pan to fry without touching the others. After one minute, take your fork and flip each filet. When the batter turns a light golden color, remove all filets with a slotted spoon and place them on a paper towel-lined plate. You’ll want at least three sheets of paper towels on the plate to soak up excess oil. Continue frying fish in batches until all the fish is fried.

Tortillas

While the last batch of filets fries,  start cooking the tortillas. Heat a griddle or frying pan to approximately 350 degrees.

Lightly grease the hot surface before cooking the tortilla. If you are using raw tortillas, small bubbles will form after about one minute. Flip the tortilla using a spatula and add shredded Mexican cheese to the cooked side of the tortilla.

Remove the tortilla when most of the cheese is melted.

If your tortillas are already cooked, place each one on the hot surface after lightly greasing. Immediately add a layer of cheese and heat it until most of the cheese is melted.

Assembly

Top each cooked tortilla with a filet of golden battered fish, spoon the tomato and onion mixture over the fish, and finish it off with a generous dollop of the yogurt sauce. Add more if desired.

Roll your tortilla and enjoy!