10 October, 2020
Baja Style Fish Tacos
Maybe the most requested seafood dish from friends/family. I’m making these several times a year, and at most large gatherings. I can’t count the number of times people have asked me for this recipe. Any firm, mild, white flesh fish will do. White seabass is my favorite if you’re on the west coast with a local market and it’s in season, otherwise snapper, rock fish, and ling cod all work well. Uncooked tortillas in the refrigerated section of your grocery store work best, if you can find them.
Serves: 6
Ingredients:
1 1/2lbs. White Seabass (or other mild fish)
Green Cabbage
Salsa
Tortillas (corn or flour, preferably uncooked)
6 Light Beers
2 cups All Purpose Flour
1 tbsp Crisco Shortening
1 Egg
6 cups Canola Oil
1/4 cup Mayonnaise
1/4 cup Plain Yogurt
1/4 cup Sour Cream
1 tbsp Cilantro
4 sm. Limes
Salt/Pepper
Avodaco (optional)
STEP 1:
Make batter: Melt crisco in microwave and combine with beer, flour, egg and salt/pepper. Chill in refrigerator on a bed of ice for at least an hour.
STEP 2:
Make sauce: combine mayo, yogurt, sour cream, cilantro, and juice from one lime. Mix and place in refrigerator.
STEP 3:
Thinly shave cabbage and set aside.
STEP 4:
Cut fish into 3″x1″ pieces or smaller. Lightly season with salt/pepper.
STEP 5:
Heat canola oil to 375 degrees (use a candy thermometer, oil temp is important here). Dip fish pieces in beer batter and fry several at a time. Maintain oil temp of 375. While fish is cooking, cook or heat tortillas on medium heat on an ungreased pan, and cover to keep warm.
STEP 6:
Assemble tacos. Tortilla>fish>sauce>cabbage>salsa. Garnish with remaining lime slices and the other 5 beers, if they still remain.