New Mexican Style Fish and Chips

Ingredients

While the original British Fish and Chips is typically made with white fish fillets coated in a beer batter and served with thick-cut potato fries, our New Mexican adaptation adds a spicy twist. We use a seasoned cornmeal crust for the fish fillets and swap the potato fries for crispy sweet potato fries. The flavors are enhanced with traditional New Mexican spices and served in a taco format for a unique and delicious twist. We alse have the original recipe for Fish and Chips, so you can check it out.

• For the fish: For the fish:
• 4 white fish fillets (such as cod or haddock) 4 white fish fillets (such as cod or haddock)
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• For the sweet potato fries: For the sweet potato fries:
• 2 large sweet potatoes, cut into fries 2 large sweet potatoes, cut into fries
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• For serving: For serving:
• 8 small flour tortillas 8 small flour tortillas
• Shredded lettuce Shredded lettuce
• Sliced tomatoes Sliced tomatoes
• Sliced avocado Sliced avocado
• Lime wedges Lime wedges
• Hot sauce (optional) Hot sauce (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   In a large bowl, combine the cornmeal, flour, chili powder, cumin, paprika, salt, and black pepper.
3. 3.
   Dip each fish fillet into the cornmeal mixture, pressing gently to adhere. Set aside.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat.
5. 5.
   Fry the fish fillets for 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and drain on paper towels.
6. 6.
   Meanwhile, toss the sweet potato fries with olive oil, chili powder, garlic powder, and salt.
7. 7.
   Spread the sweet potato fries in a single layer on a baking sheet and bake for 20-25 minutes until crispy.
8. 8.
   Warm the flour tortillas in a dry skillet or microwave.
9. 9.
   To assemble the tacos, place a fish fillet on each tortilla and top with shredded lettuce, sliced tomatoes, sliced avocado, and a squeeze of lime juice. Add hot sauce if desired.
10. 10.
    Serve the New Mexican Style Fish and Chips with crispy sweet potato fries on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. Pat them dry before coating with the cornmeal mixture for better adherence.
• Sweet potatoes — Cut the sweet potato fries into uniform sizes to ensure even cooking. Spread them in a single layer on the baking sheet for crispiness.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the cornmeal mixture.
• Serve the tacos with a side of salsa or guacamole for added flavor.
• If you prefer a lighter version, you can bake the fish fillets instead of frying them.
• Customize the toppings to your liking by adding pickled onions, cilantro, or sour cream.
• If you don't have flour tortillas, you can use corn tortillas as a gluten-free alternative.

Serving advice

Serve the New Mexican Style Fish and Chips hot, with the crispy sweet potato fries on the side. Garnish with lime wedges and offer hot sauce for those who enjoy an extra kick of spice. Serve the tacos with a side of salsa or guacamole for dipping.

Presentation advice

Arrange the tacos on a platter, placing the fish fillets on top of the tortillas and arranging the toppings around them. Place the crispy sweet potato fries in a separate bowl or basket for easy serving. Garnish the platter with lime wedges and fresh cilantro for a vibrant presentation.