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
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Obed Jesse
[email protected]I made these tacos for my family and they loved them! The fish was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.
Ophola Oliphant
[email protected]These tacos were delicious! The fish was cooked perfectly and the slaw was a great addition. I will definitely be making these again.
MD. FIROZ BABU
[email protected]I'm not a big fan of fish tacos, but I really enjoyed these. The fish was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.
Mbalenhle Mnguni
[email protected]These tacos were a big hit at my party! The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
Gary Caldera
[email protected]I made these tacos for my friends and they loved them! The fish was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.
Jack Oa
[email protected]These tacos were so good! The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
onokpite Destiny Justice
[email protected]I was really impressed with these fish tacos. The fish was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.
Abdulahad sheikh
[email protected]These tacos were amazing! The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
bakkar vai
[email protected]I made these tacos for my family and they loved them! The fish was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.
Era Bloodhawk
[email protected]These tacos were delicious! The fish was cooked perfectly and the slaw was a great addition. I will definitely be making these again.
Natasa Novakovic
[email protected]I'm not a big fan of fish tacos, but I really enjoyed these. The fish was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.
Tracey Hendry
[email protected]These tacos were a big hit at my party! The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
Dorcas Dankogi
[email protected]I made these tacos for my friends and they loved them! The fish was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.
Angel Osei Kye
[email protected]These tacos were so good! The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
debra spencer
[email protected]I was really impressed with these fish tacos. The fish was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.
Afghan Badshah
[email protected]These tacos were amazing! The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
Dhirendra Jha
[email protected]I made these tacos for my family and they loved them! The fish was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.
Sangam Tamang
[email protected]These tacos were so easy to make and they were so delicious! I loved the combination of flavors and textures. I'll definitely be making these again.
Dance Love
[email protected]I'm not usually a fan of fish tacos, but these were delicious! The batter was crispy and the fish was flaky and moist. The slaw was also a great addition.
Akorede Amos
[email protected]These fish tacos were a hit at our last party! The flavors were amazing and the fish was cooked perfectly. We'll definitely be making these again.