FISH TACOS - BAJA STYLE
Beer battered fish with a "secret" garlic cilantro sauce, guacamole, and salsa. The fish are double fried allowing you to do most of the preparation ahead of time and making the fish crispy. My mom has declared this her favorite meal. Grandmother said this was the best fish she has had in 89 years and 10 months. This really makes more servings than listed, but people usually continue eating these even when they are full!
Provided by cookiedog
Categories Mexican
Time 1h45m
Yield 26 tacos, 8 serving(s)
Number Of Ingredients 23
Steps:
- Make the batter: Whisk the flour, baking powder, garlic, cayenne, mustard,oregano, 1 teaspoons salt, and pepper until well blended. Stir in the beer until there are no lumps. (Batter may be made several hours ahead and refrigerated).
- Trim the fish of all blood lines, skin, and bones. Cut into pieces the size and shape of your index finger. Sprinkle with a few drops of lime juice and a little salt. (If not using immediately, wrap and refrigerate). Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. I use a thermometer, or you can drop a bit of batter into the oil and it should rise up quickly surrounded by little bubbles.
- Pat the fish dry with paper towels. Check the thickness of the batter by dipping in one piece of the fish. The batter should be the consistency of medium-thick pancake batter, coating the fish easily but dripping very little. Add a little beer if the batter seems too thick.
- Add the fish to the batter. Using tongs or chopsticks, swish each piece to make sure it is thoroughly coated, then lift out of the batter, let it drip once, and lay the fish gently into the hot oil. Cook a few pieces at a time until they float and the batter is set but still very light in color. If a piece sticks to the bottom, leave it alone and it will release itself.
- Remove the fish to a rack to drain; reserve the frying oil. (The fish can be prepared ahead to this point, cooled on a rack, and refrigerated uncovered. Cool the oil and reserve).
- When you are ready to serve, reheat the oil to 350-360°F and refry the fish a few pieces at a time until crisp and golden brown.
- To serve, hold a tortilla in your hand and add a spoonful of guacamole. Top with fish and squeeze lime over the whole thing. Then add the secret sauce, salsa, shredded cabbage, cilantro and onion as desired.
Nutrition Facts : Calories 140.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.5, Sodium 76.1, Carbohydrate 26.5, Fiber 1, Sugar 0.7, Protein 3.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Qiniso Mthembu
[email protected]These tacos are the best! I've tried many fish taco recipes, but this one is my favorite.
Mouse Bot
[email protected]I highly recommend this recipe. It's easy to follow and the tacos are delicious.
Mr Wali
[email protected]These tacos are so good, I could eat them every day.
Karon Powell
[email protected]I've made these tacos several times and they're always a hit. They're a great way to use up leftover fish.
Perell Smith
[email protected]I love that this recipe uses simple ingredients that I can find at my local grocery store.
Dhdhdh dhdhx
[email protected]These tacos are the perfect summer meal. They're light and refreshing, and they're always a hit at parties.
Palpalko Sathi TV
[email protected]I'm not a huge fan of fish tacos, but I tried this recipe and I was really impressed. The fish was cooked perfectly and the flavors were amazing.
Ra Ormsby
[email protected]These tacos are so easy to make and they're always a crowd-pleaser. I love that I can customize them to my own taste by adding different toppings.
Naveed Sain
[email protected]I've tried many fish taco recipes, but this one is by far the best. The combination of flavors is perfect and the fish is always cooked to perfection.
Afsheen Asif
[email protected]I made these tacos for my family last night and they were a huge hit! Everyone loved them, even my picky kids. The recipe was easy to follow and the tacos were ready in no time.
SULTAN.Z FABRIC
[email protected]These fish tacos were amazing! The flavors were so fresh and bright, and the fish was cooked perfectly. I will definitely be making these again.