Lagniappe: Some fish for fun

This weekend I had a big craving for Fish Tacos. I had seen a Martha Stewart episode (love her!) a couple months ago featuring the ones from La Fondita in the Hamptons - they looked delicious and couldn’t stop thinking about them ever since.

Truth be known though, I really hate frying. It gets hot in the kitchen, the fear of grease splattering plus the mess to clean up afterwards – it’s just not something I ever enjoy. I thought for sure I’d get over it for bite of these tacos …and I still hate it.

…but the tacos are good. I borrowed the recipe posted on Ina Garten’s website although I had to make a little adjustment. The batter was way too thick, so I cut down on the flour (instead of the original 1.5cups, I changed it to 1cup). The original recipe also suggests Mole Negro Dark as the beer – but it was $15 bucks for a six pack – completely not worth it. Exchanged it for Dos Equis Dark for half the price and I bet no one could tell the difference.

So for me, the best part of the recipe was the Chipotle Mayo – easy to make and I just poured it into the squeeze bottle afterwards to dispense and store….







For the fish, I used cod, which is traditional for a fish taco…




ack, the frying! Makes me nervous even looking back at my pictures…



La Fondita Fish Tacos
Courtesy of Barefoot Contessa

3 eggs, well beaten
8 ounces dark beer, such as Modelo Negro
2 teaspoons Coleman’s dry mustard
1 tablespoon red chili powder
Kosher salt
1 teaspoon sugar
1 cup all-purpose flour, plus extra for dredging
1½ pounds codfish, cut into serving pieces
Vegetable oil, for frying
2 tablespoons olive oil
8 white corn tortillas
Chipotle Mayonnaise (below)
Shredded cabbage

Place the eggs, beer, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth. Add the flour and continue mixing until it is somewhat thin.

Heat the vegetable oil in a deep fat fryer or Dutch oven to 375 degrees. Dip the fish into the batter and fry until golden brown. Spread each tortilla with a tablespoon of chipotle mayonnaise and place a piece of fried fish on top. Add some shredded cabbage and serve.

Chipotle Mayonnaise
1½ cups mayonnaise
1½ tablespoons fresh lime juice
1½ tablespoons chopped fresh cilantro
2½ tablespoons chipotle chili puree
Pinch of kosher salt

Mix the mayonnaise, lime juice, cilantro and chipotle chili puree together in a medium bowl, add the salt and mix again.