Copi Fresh Fish Tacos
- 2 Tablespoons cooking oil
- 2 lbs. boneless pieces of Copi
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chile powder
- 2 eggs
- 2 cups cold sparkling water
- 2 cups all-purpose flour
- 12 6 to 7-inch corn tortillas
Prepare the taco accompaniments, (pickled red onions, chipotle mayonnaise, shredded green and red cabbage, cilantro, and avocado wedges) so that they are ready to put on your tacos as soon as the tacos are cooked.
Pat fish dry with a paper towel and sprinkle with salt, pepper and chile powder.
Prepare a tempura batter by mixing eggs and sparkling water in a large bowl. Add flour and mix just until incorporated. If the tempura is too thin, add more flour. If too thick, add more water.
Dip the seasoned Copi in the tempura batter and drop into a deep fryer preheated to 350º F. Cook until lightly browned.
Warm tortillas by one of 2 methods: 1) Wrap the stack of tortillas in dampened paper towels and microwave on high power until warm and pliable. This will take 1 to 2 minutes depending on the microwave. Discard paper towels and serve. 2) Heat tortillas by charring them on both sides over an open burner on a gas stove. This method adds tremendous flavor.
Transfer the deep-fried Copi to a platter along with accompaniments and warm tortillas. Serve immediately.