Friday, November 11, 2011

Tacos de Pescado

When I visit San Felipe, I crave Fish Tacos! There is something about being on the coast in Mexico that requires me to eat Fish Tacos and lots of them. Unfortunately, there are very few restaurants locally where they will serve you up such a delicious fresh treat. Rubio's has made it's mark on the Fish Taco. Many try to duplicate it, but for a fast food chain - they know what they are doing with their fish!

From time to time, I have been offered fresh fish and have no idea what I'm going to do with it. It used to sit in my freezer until I felt like creating some delicious fish dish. Quite frankly, I strongly believe most fresh fish should be grilled the same day it's been plucked out of the ocean. However, that is not always an option.

Wondering what to do with this fresh fish someone gifted us, I happened to stumble across a recipe that I was compelled to attempt. Some of it was a bit much for me, but the basics really make this dish. This gets to be quite messy with all the different ingredients and steps. But I swear when you are done, you will not be satisfied with just two tacos.

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer (dark Mexican beer)

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 tsp ground cayenne pepper
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried dill weed
1 jalapeno pepper, minced (optional)
1 teaspoon minced capers (optional)

1 quart oil for frying
1 pound cod fillets (or other fish), cut into 2 to 3 ounce portions
1 (12 oz) package corn tortillas (warmed)
1/2 medium head cabbage, finely shredded
lime, cut in wedges


Beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture.

White sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with cayenne, cumin, oregano and dill (optional: minced jalapeno and capers).

Heat oil in deep-fryer to 375 degrees F (190 degrees C). If you don't have a deep-fryer, simply heat 2-3 inches of oil on medium high in a deep pan on your stovetop.

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Approximately 2 minutes. Drain on paper towels.

Warm tortillas and place fried fish in a tortilla, top with white sauce and shredded cabbage. Serve with a wedge of lime, salsa of your preference and diced avocados if you so desire.

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