Baja Fried Fish Tacos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup dark beer
1 cup flour
1 tsp. salt
1½ pounds boned, skinned fish, such as Pacific Cod or Tilapia
Vegetable oil
12 - 16 corn tortillas (charred on stove top)
Cabbage and Cilantro Slaw (*recipe follows)
Chipotle Tartar Sauce (*recipe follows)
Lime wedges
*Cabbage and Cilantro Slaw
Makes 4¼ cups
In a large bowl, mix 6 cups (10 oz.) finely shredded cabbage, 1/3 cup chopped cilantro, 3 tbsp. lime juice, 2 tbsp. vegetable oil, and 1/4 tsp. red chile flakes with salt to taste.
*Chipotle Tartar Sauce
Makes 1½ cups
In a blender or food processor, whirl 1½ to 2 tbsp. canned chipotle chiles, 1 cup mayonnaise, and ¼ cup each sweet pickle relish and chopped white onion until smooth.
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Directions: |
Directions:In a bowl, whisk beer, flour and salt until well blended. Rinse fish and pat dry; cut crosswise into 1 inch wide strips. Pour about 1 in. of oil into a 10 -12 in.-wide dutch oven over medium-high heat; bring oil to 360º. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360º), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200º oven while you fry the remaining fish. To assemble each taco, stack 2 tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with chipotle tartar sauce to add to taste and lime wedges to squeeze over the top. |
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