Difference between revisions of "Baja Fish Tacos"
From Fixjunk Wiki
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| Line 27: | Line 27: | ||
Additional items: | Additional items: | ||
* 1 cup shredded napa cabbage | * 1 cup shredded napa cabbage | ||
| + | * 1/4 cup chopped cilantro | ||
* small taco tortialls (double up if you are using corn) | * small taco tortialls (double up if you are using corn) | ||
* avocado, sliced (optional) | * avocado, sliced (optional) | ||
| Line 44: | Line 45: | ||
# Place fish on a rack over a plate to drain. | # Place fish on a rack over a plate to drain. | ||
# Warm the tortillas | # Warm the tortillas | ||
| − | # Place fish on tortillas with shredded cabbage and a large dollop of baja sauce and pico de gayo, cotija, and cilantro | + | # Place fish on tortillas with shredded cabbage and a large dollop of baja sauce and pico de gayo, cotija, and cilantro |
| + | # Serve! | ||
== Preparation Notes == | == Preparation Notes == | ||
| − | Makes | + | Makes about 3-4 servings.<br> |
* Total time XX minutes | * Total time XX minutes | ||
*:Prep time: X minutes | *:Prep time: X minutes | ||
*:Cooking time: XX-YY minutes (some overlap) | *:Cooking time: XX-YY minutes (some overlap) | ||
| − | |||
Revision as of 09:25, 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
- 1/4 cup chopped cilantro
- small taco tortialls (double up if you are using corn)
- avocado, sliced (optional)
- cotija cheese, crumbled (optional)
Directions
- Prep the Pico de Gayo
- Prep the Baja Sauce
- Preheat a skillet over low-medium heat
- 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
- Serve!
Preparation Notes
Makes about 3-4 servings.
- Total time XX minutes
- Prep time: X minutes
- Cooking time: XX-YY minutes (some overlap)
