Weakfish are great eating and small keepers are the perfect fish to lightly fry for tacos paired with some Mexican Street Corn.
Fish
- Salt brine fish for 1-4 hours
- Wipe off excess salt and condensation on fillets after brine
- Coat all fish in corn starch until they’re covered and feel dry
- Mix the fry slurry together:
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- Chipotle pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- ⅔ cup water
- Dunk fish fillets in slurry and deep fry for ~8 minutes or until golden brown and floating on top of oil
Tortillas
Ingredients:
- 2 cups of Masa flour
- Pinch of Salt
- 1.5 cups warm water
Directions:
- Mix all 3 ingredients together and stir with a fork until the dough comes together then begin mixing it with your hands
- No need to knead the dough, just ensure it is smooth
- Cover dough with plastic wrap and let sit for 10 minutes
- While dough is resting, cut parchment paper or plastic bag into two pieces to line the tortilla press
- After 10 minutes - portion dough out into 40g pieces and roll them into balls (should be about the size of a ping pong ball)
- Place dough ball on the press with the plastic on each side and apply pressure
- Place tortilla on hot griddle or cast iron and cook for 30 seconds on one side and 30 seconds on the other side and then flip one more time for an additional 30 seconds
- Place tortillas in a cloth lined container for 5 minutes before serving
- To make the tortillas a little more crunchy/delicious - dunk tortilla in oil and fry up on the griddle about 45-60 seconds on each side
Mexican Street Corn
Ingredients:
- 6 to 8 medium ears sweet corn, husks removed
- 1/2 cup Mexican crema, or sour cream
- 1/2 cup mayonnaise
- 1/2 cup chopped cilantro
- 1 clove garlic, minced
- 1/4 teaspoon ground chipotle pepper, to taste
- 2 teaspoons finely grated lime zest, from 1 lime
- 2 tablespoons lime juice, from 1 lime
- 1/2 cup cotija cheese, crumbled
- Lime wedges, to serve
Cooking:
- In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.
- Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
- Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.