Difference between revisions of "Baja Fish Tacos"

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(Ingredients)
(Directions)
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== Directions ==
 
== Directions ==
# Preheat heat source.
+
# Prep the [[Pico de Gayo]]
# Step 1.
+
# Prep the Baja Sauce
# Step 2.
+
# Preheat a skillet over low-medium heat
# Steps N.
+
# Combine salt, pepper, flour, baking powder, beaten egg, and beer in a bowl
 +
# Ensure the batter is thin enough to slowly drip off your finger, but still coats it
 +
# Pour oil into warm skillet to 1/4 inch deep and heat to 375 degrees.
 +
# Dredge fish in Wondra flour on all sides
 +
# Dip fish into batter, shaking off excess
 +
# Place fish in pan, leaving space between them so they don't stick to or crowd each other
 +
# Fry fish in pan for 2-3 minutes on each side, until golden brown
 +
# Place fish on a rack over a plate to drain.  
 +
# Warm the tortillas
 +
# Place fish on tortillas with shredded cabbage and a large dollop of baja sauce and pico de gayo, cotija, and cilantro.
  
 
== Preparation Notes ==
 
== Preparation Notes ==

Revision as of 10:23, 25 January 2017

Commentary

A delicious meal of stuff. Best with Pico de Gayo! Some frying adapted from Rachel Ray Note that the ingredients list will make enough fried fish to over feed four hungry adults. You can halve it for plenty of food for tacos.

Ingredients

For the Fish:

  • 1/2 to 1 cup neutral, high heat oil for frying
  • 1 pound firm, white, flaky fish filets, cut into 1/2 inch strips, about 3-4 inches long.
  • Wondra Flour, for dredging (or sub with 4:1 ratio of cake/pastry flour and cornstarch)
  • Salt and pepper
  • half a lager beer
  • 1 cups flour
  • 1-2 tablespoons of old bay (OR Old Bay Substitute)
  • 1 teaspoon baking powder
  • 1 egg, beaten

For the Sauce:

  • 1/4 cup Mayonnaise
  • 1/2 cup sour cream (mexican crema or creme fraiche are better)
  • 1 fat tablespoon (one or two chiles, finely chopped) from a can of chipotles in adobo (OR 1 tablespoon chipotle powder)
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon ground pepper
  • 2 tablespoons lime juice, more to adjust consistency and taste

Additional items:

  • 1 cup shredded napa cabbage
  • small taco tortialls (double up if you are using corn)
  • avocado, sliced (optional)
  • cotija cheese, crumbled (optional)

Directions

  1. Prep the Pico de Gayo
  2. Prep the Baja Sauce
  3. Preheat a skillet over low-medium heat
  4. Combine salt, pepper, flour, baking powder, beaten egg, and beer in a bowl
  5. Ensure the batter is thin enough to slowly drip off your finger, but still coats it
  6. Pour oil into warm skillet to 1/4 inch deep and heat to 375 degrees.
  7. Dredge fish in Wondra flour on all sides
  8. Dip fish into batter, shaking off excess
  9. Place fish in pan, leaving space between them so they don't stick to or crowd each other
  10. Fry fish in pan for 2-3 minutes on each side, until golden brown
  11. Place fish on a rack over a plate to drain.
  12. Warm the tortillas
  13. Place fish on tortillas with shredded cabbage and a large dollop of baja sauce and pico de gayo, cotija, and cilantro.

Preparation Notes

Makes X to Y servings.

  • Total time XX minutes
    Prep time: X minutes
    Cooking time: XX-YY minutes (some overlap)
  • Try this crazy option for some result!