This recipe is labor intensive and it's not for the faint of heart. I got it from my last cooking class and it was the main reason that I took the last one. I am going to skip the homemade corn tortilla recipe because I don't know many people who would go to the effort to make them (but I will post it if there is anyone out there that really wants to do it). Instead see if you can't find a good local Mexican restaurant that makes their own and will sell them to you. If not, find the best brand in the grocery store that you can buy and use them.
My picture is kind of funny. It's only half a taco because I forgot about taking a picture before I started eating. I would have cut the fish into smaller strips because they were too big for my tortillas and I couldn't add much else to the taco without it all falling out. I'll be a fish taco pro next time. P.S. The salsa is good for anything. I would be willing to make it just to keep in the fridge for chips--delicious!
Baja Fish Tacos
2 cups flour
1 1/2 t. baking powder
1/2 t. dried oregano
1/2 t garlic powder
1/4 t cayenne
salt and freshly ground black pepper
12 oz bottle cold beer (not dark)
3 tbs. milk
1 1/2 lbs white fish fillets (I used catfish which is plentiful in the Midwest and what the instructor recommended), skinned, boned and cut into strips
vegetable oil for frying
winter salsa:
2 cloves garlic
1/2 medium onion, coarsely chopped
2 chiles chipotles en adobo from a can
14 oz can diced tomatoes in juice
3 Tbs. chopped cilantro
3/4 t. salt
2 Tbs/ veggie oil
1/3 cup mayo
5 Tbs. milk
Fresh limes
1/2 head finely shredded cabbage
1/2 cup shredded radishes
1/4 cup chopped cilantro
20 fresh corn tortillas
Guacamole and lime wedges to serve
1) Fish and beer batter: Put flour, baking powder, oregano, garlic powder and cayenne into a large mixing bowl. Add beer and 3 T. milk and whisk until smooth. Season to taste with salt and pepper, then cover and let rest for 30 minutes. Season the fish strips with salt, pepper and a squeeze of lime juice. Heat vegetable oil to a depth of 1 inch to 375 degrees (use a candy thermometer). Have ready a cooling rack set over a baking sheet. ***Note: cut the strips in fairly skinny strips so that they don't have to cook in the oil for so long.
2) Garnishes: Process garlic, onion, chipotles, tomatoes, cilantro and salt in a food processor. Heat oil in a small skillet until hot but not smoking, then add puree and fry until it thickens slightly. Set aside to cool. Combine mayo, milk, lime juice and salt to taste in a small bowl, set aside. Combine cabbage, radishes and cilantro in a large bowl. Season lightly with lime juice and salt, set aside. If necessary, warm the tortillas. Make guacamole.
3) Finishing the dish: Dip fish strips into batter, letting the excess drip off. Lay carefully in the hot oil and fry until crisp and brown, being careful to monitor oil temperature. Drain on the cooling rack. Serve immediately: lay a crispy fish fillet into a warm corn tortilla and top with cabbage, salsa and mayo sauce. Squeeze some lime over top. Serve with guacamole.
Tortilla Chips
Take store bought small sized corn tortillas and cut into chip-sizes. Heat vegetable oil to 365 degrees and fry tortillas until lightly colored (a few seconds). Drain in a paper towel lined plate and sprinkle with salt as soon as they come out of the oil. ***It's so worth your time to make these!
1 comment:
You've been boo'd!
See you Sat...
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