I’m gonna let you in on a secret that many chefs would abhor: I never follow recipes. *gasps* *clutches pearls* *falls to the ground* But yes, it’s true. Recipes can be too rigid and don’t always take into account all the variables in every kitchen; the tartness of a lemon, the type of salt, the heat flows of the oven, etc., for example.
Why, then, am I writing this recipe piece at all? Fair question. However, I want you to treat it how I treat most recipes I come across: as a starting point. I came up with this recipe by looking through 5 different recipes online, listing the main ingredients in my head, and then just playing around in the kitchen. So I encourage you to take this recipe at face value and then change it up as you like. Experiment with spice blends, increase or decrease the spiciness to your preference, add in other toppings that you’d like to taste in there. As a service to your palates, just go crazy!
The “recipe” I worked with was developed for a party I was hosting in my small Rodin apartment — 20 Penn students voluntarily squeezed into my living room not for the usual pleasantries of a frat party but for the comforts of home-cooked tacos. For these purposes, though, the measurements you see below are adjusted down to feed 4-5 people.
- Mix together the ingredients and set aside. This will make more than you need so shove it in the fridge and use it for onion rings, sweet potato fries or more fish another night.
- Cut fish into bite-size pieces and marinate for 5 minutes.
- Dip the fish into the batter and immediately dunk into hot oil for 2-3 minutes. The batter is extremely liquidy but will turn into the most light and crisp shell for the fried fish.
- Marinating the shrimp is oh-so important, so you’ll need to do that for about 20 minutes at the minimum.
- Slide into a 250°F pre-heated oven for 8-10 minutes depending on the size of your shrimp.
- Add some topping to be served alongside the proteins, and with the final addition of the tortillas themselves, you’re good to go!