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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Paul Judeson
[email protected]Worst fish tacos ever! I followed the recipe exactly and they were still terrible.
Ademi Kydyralieva
[email protected]These fish tacos were a disaster. The fish was dry and the cabbage slaw was soggy. I would not recommend this recipe.
Sin Zo
[email protected]I'm not sure what I did wrong, but my fish tacos didn't turn out very well. The fish was overcooked and the flavors were just off.
Shahzad Mobile
[email protected]The fish tacos were good, but I thought the cabbage slaw was a little bland. I would add some more seasoning next time.
Prince ZararKhan
[email protected]These tacos were a little too spicy for me, but I still enjoyed them. I would recommend using less chili powder next time.
Elix Derock
[email protected]I made a few changes to the recipe, but the tacos were still delicious. I used tilapia instead of cod and I added some diced tomatoes to the cabbage slaw.
Jakob Synn
[email protected]I followed the recipe exactly and the tacos turned out great. The fish was cooked perfectly and the flavors were delicious.
Rachana Mainali
[email protected]These tacos are so fresh and flavorful. I love the combination of the fish, cabbage slaw, and avocado.
Jamal Din
[email protected]I'm not a huge fan of fish tacos, but these were really good. The fish was cooked perfectly and the flavors were well-balanced.
Sher M Khogyani
[email protected]The fish tacos were easy to make and so delicious. I especially loved the creamy cabbage slaw.
Olivia Taylor
[email protected]I made these tacos for a party and they were a huge success. Everyone loved them!
Alure Kort
[email protected]These fish tacos were a hit with my family! The fish was perfectly cooked and the flavors were amazing. I will definitely be making these again.