"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rubios fish taco recipe at home Recipe

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This recipe for Rubios fish taco recipe at home, by , is from Robinson Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judi Mott (Versa)
Added: Thursday, February 3, 2011

Category:
Category:

Ingredients:  
Ingredients:  
The recipe recommends 1 1/2 oz (75g) pieces of fish - get a couple of fillets of white fish and cut them into even shaped sticks - 12 -one for each tortilla - wash them in water with a little lemon juice added. Make sure they are dry before going into the batter by dipping them into seasoned flour.

12 sticks of fish - prepared as above
12 corn tortillas
oil for deep frying
Batter:
1 cup flour
1 cup beer
1 t garlic powder
few twists pepper
Sauce:
1/2 cup mayonnaise
1/2 cup plain yoghurt
Salsa:
1 garlic clove - peeled and finely chopped
6 ripe tomatoes - diced finely
Small red onion - peeled and diced
2 tablespoon cilantro leaves - chopped finely
2 jalapeņo chillies - seeded and chopped finely
1 1/2 teaspoon salt
1/4 teaspoon pepper
Salad:
Finely shredded hard cabbage
limes - cut into wedges - you'll need 12 pieces

Directions:
Directions:
First make your batter - whisk the ingredients together until they're well blended and then beat a little longer to make the batter full of air bubbles 'airy'. Set aside for an hour.
Mix the sauce ingredients together and put into the fridge.
Mix the salsa ingredients together - if you can't get cilantro leaves, use fresh chopped parsley, coriander, chives or similar to your taste - I used shredded basil leaves.
Have everything ready to assemble before you cook the fish.
Before you start cooking, give the batter another whisk - this will make it airy again - vital for crispy batter.
Heat the oil in a pan - when a cube of bread floats to the top, it's ready.
Dip each piece of fish into the batter and fry until the batter is golden and crispy.
Cook the fish in one layer or it might 'steam' and the batter may go soggy.
Heat the tortillas in a lightly oiled pan until they are soft and hot.
Assemble as follows:-
Lay the tortilla on a plate and layer the fish, sauce, salsa and cabbage - squeeze the lime juice over it all and then fold the tortilla over the filling.

 

 

 

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