Cynthia Bergsbaken Art

Fish and Chips/ Mexican-style  I altered "Masa-Battered Fish Tacos" by Chef Isabel Coss of Pascul in Washington D.C. This recipe is featured in "Food & Wine" magazine, July 2024. I hadn't intended to alter her recipe, but I found I needed to just a little bit to make it the way I would like the flavor to be. My husband and I tried this for the first time in August 2024 and we absolutely  loved it! Succulent, moist fish with a tender, crispy batter. Every bite filled our mouths with a bright, spicy flavor. Yum! I will only write down what I did and not the original recipe.   Recipe is for 2- 3 people. 8 oz of thawed Mai Mai fish. (Thaw in the refrigerator overnight for the safest way to thaw.)      -Cut the thawed fish into about 3" x 3/4-1" pieces. Set aside.   Make a Lemon-Lola's Aioli       1/2 cup of Hellman’s Olive oil mayonnaise       Zest of 1 whole, ripe lemon      1 1/2-2 teaspoons of lemon juice. (Only fresh lem