Decadence on a Dime: Papatzul Tacos Baja

By Kate Thompson, Austin, Texas

Happy Hump Day!  In honor of our rather warm August, I offer up a classic summer dish, fish tacos.  This recipe comes from New York’s Papatzul in Soho.  When I happened upon this recipe not only did I salivate (just a little) I couldn’t help but share it with the readers of The.Well.Set.  Not only is it a deliciously modernized version of fish tacos, but it involves a very do-able method frying the fish.  Tilapia fillets work best for the tacos.  Cut in four long pieces on the bias. 

One pound of tilapia will make ten or twelve tacos.

BATTER 


1 cup Negro Modelo

2-1/2 cups all-purpose flower

½ cup water

Mix all ingredients with a whisk until combined (but not whipped).  Consistency should be that of a thick pancake batter, adjust flour accordingly.  Add salt to taste.

CHIPOTLE CITRUS MAYO

1 ½ cup mayonnaise 
(homemade if possible, but a good real mayonnaise is fine)

Juice of 1 orange and 2 limes

½ tablespoon orange zest

1 ½ teaspoon lime zest

1 chipotle en adobo pepper or 2 if you like it very spicy (a small can of Chipotle en Adobo La Morena, available in Whole Foods or most bodegas)


Combine all ingredients in a food processor and blend until smooth.  
Season with salt and pepper

SLAW


½ Savoy cabbage sliced very thinly (preferably on a mandolin, but not necessary)

2 tomatoes small diced


½ red onion small diced


Juice of 2 limes


¼ cup olive oil

Heat enough vegetable oil in heavy medium-size stock pot; in the meantime, season the tilapia with salt and pepper, and coat with some all-purpose flour before adding them to the batter.  Once they are nicely battered, deep-fry the fillets until golden crispy (about eight to ten minutes).

Combine all the ingredients for the slaw in a bowl; mix with the lime juice and the olive oil, and season with salt and pepper. Do this at the last minute so the cabbage remains crunchy.

Warm your tortillas (corn or flour) on a comal or a cast-iron pan, but keep them nice and soft.  [I find it easiest to wrap the tortillas in a paper towel and microwave for 20 seconds.]  Keep the tortillas wrapped in the towel until ready to serve. 

You can cut the fried fillets a little and start making your tacos by adding the fish on a tortilla with some of the mayo, and then top with the slaw and a little more mayo. For a perfect meal, enjoy your tacos with a Pacifico!

From New York Magazine’s Grub Street:

http://newyork.grubstreet.com/2010/08/how_to_make_papatzuls_baja-sty.html