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1
Combine all the tartar sauce ingredients in a small bowl, using salt to taste.
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2
Cover and refrigerate until ready to use.
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3
Rinse the fish under cold water and pat dry with paper towels.
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4
Cut into 1-inch pieces and put in a bowl with the Worcestershire sauce, garlic, salt and pepper.
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5
Turn the fish to coat.
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6
Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
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7
Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated.
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8
Heat the oil in a large pot over medium-high heat.
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9
(To see if it's hot enough, place a small piece of bread in the oil; it should sizzle immediately.)
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10
Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil.
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11
Fry until golden brown, 4 to 6 minutes; transfer to a paper-towel-lined plate.
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12
Meanwhile, heat a medium skillet over medium-high heat.
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13
Add a tortilla and warm for 10 to 20 seconds on each side.
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14
Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.
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15
Spread a dollop of the chipotle tartar sauce on a warmed tortilla.
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16
Add a few pieces of cucumber and top with 3 or 4 pieces of fish, a few arugula and cilantro leaves and a little orange zest.
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17
Serve with lime wedges and more tartar sauce on the side.
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18
Photograph by Tina Rupp
