CALIFORNIA FISH TACOS
Steps:
- 1. FOR THE PICKLED ONIONS: Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.) 2. FOR THE CABBAGE: Toss all ingredients together in bowl. 3. FOR THE WHITE SAUCE: Whisk all ingredients together in bowl. (Sauce can be made and refrigerated up to 2 days in advance.) 4. FOR THE FISH: Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack inside rimmed baking sheet. Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and 1 teaspoon salt together in large bowl. Add beer and whisk until smooth. Transfer fish to batter and toss until evenly coated. 5. Add oil to large Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 350 degrees. Working with 5 to 6 pieces at a time, remove fish from batter, allowing excess to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes per side. Transfer fish to prepared wire rack and place in oven to keep warm. Return oil to 350 degrees and repeat with remaining fish. 6. Divide fish evenly among tortillas. Top with pickled onions, cabbage, white sauce, and cilantro. Serve.
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Kyeswa Charles
[email protected]Not my favorite. The fish was a bit mushy and the slaw was bland.
Somraj Gurung
[email protected]These tacos were okay. The fish was a bit dry and the slaw was a bit too tangy for my taste.
Malley O'Malley
[email protected]I'm not a huge fan of fish tacos, but these were pretty good. The slaw was really tasty.
Alex Kako
[email protected]These tacos were good, but I think I would prefer a different type of fish. The tilapia was a bit too mild for me.
Nicole Madrigal
[email protected]The fish was a bit overcooked, but the slaw was delicious. I will try again with a lower cooking temperature.
Paul Aaron Roman
[email protected]These tacos were a bit bland for my taste. I think I would add more seasoning to the fish next time.
David imoh Edet
[email protected]I love these tacos! The fish is always cooked perfectly and the slaw is delicious. I will definitely be making these again.
Nidia Garza
[email protected]These tacos were delicious! The fish was cooked perfectly and the slaw was refreshing. I will definitely be making these again.
Ruhi Sadman
[email protected]I made these tacos for my friends and they loved them! The fish was flaky and the slaw was tangy. I will definitely be making these again.
obiefuna chizoba
[email protected]These tacos were easy to make and turned out great! The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
Mary D.Richard
[email protected]I love fish tacos, and this recipe did not disappoint! The fish was crispy and flavorful, and the slaw was refreshing. I will definitely be making these again.
stephen matiko
[email protected]These fish tacos were a hit with my family! The flavors were amazing and the fish was cooked perfectly. I will definitely be making these again.