Fish Taco Platter

Name: Fish Taco Platter
Yield: Makes 6 to 8 servings
Ingredients: 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise; 5 small jalapeño chiles; 2 cups seasoned rice vinegar; 3 tablespoons fresh lime juice; 1 tablespoon coarse kosher salt; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons fresh lime juice; 1 teaspoon finely grated lime peel; Pinch of salt; 12 ounces tomatillos, husked and stemmed; 4 green onions, white and green parts separated; 1 jalapeño chile; 2 garlic cloves, unpeeled; 1 1/4 cups (packed) fresh cilantro leaves; 1 tablespoon fresh lime juice, or more as needed; 2 cups buttermilk; 1/2 cup chopped fresh cilantro leaves; 3 tablespoons hot pepper sauce; 3 teaspoons kosher or other coarse salt; 1 tablespoon fresh lime juice; 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2-inch strips; 16 (6-inch) corn tortillas; 2 cups self-rising flour; Vegetable oil, for frying; Fresh salsa and guacamole, for serving

November 7, 2012

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Photo by Chelsea Kyle

Crispy, crunchy, spicy, and best of all, easy, from chefs Bruce Aidells and Nancy Oakes. Fill a few bowls with lime cream, tangy tomatillo salsa, and quick-pickled toppings (all of which can be made in advance) for a make-your-own taco buffet. Baja purists, feel free to insist on mahimahi for the fish, but sea bass, tilapia, cod, and catfish all stand up equally well to the buttermilk batter.