Chicharrones Fish Tacos With Chipotle Tartar Sauce - cooking recipe

Ingredients

Tartar Sacue
2 garlic cloves, finely chopped
1 -2 chipotle chile in adobo, seeded and finely chopped
3/4 cup mayonnaise
1 scallion, white and light green parts only, finely chopped
1 tablespoon lime juice
salt, to taste
Tacos
2 lbs skinless red snapper fillets (or other firm, flaky white fish)
2 tablespoons Worcestershire sauce
4 garlic cloves, finely minced
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup all-purpose flour
3 cups vegetable oil, for frying (more if necessary)
8 flour tortillas (6 inch size)
1 cucumber, peeled, seeded, and sliced into 1/2 inch thick long strips
6 ounces arugula leaves
1 cup cilantro leaf
2 oranges, zest of
lime wedge, for serving

Preparation

Tartar Sauce:
Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
Tacos:
Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!