The BEST fish tacosFrom theresal 7 years ago
- This recipe will make about six largish tacos. shopping list
- 3/4 cup flour shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp crushed oregano shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp chili powder shopping list
- 1/4 tsp cayenne pepper shopping list
- salt & pepper as you like shopping list
- 1 egg yolk shopping list
- 4-6 oz beer (try to find some unfiltered, unpasteurized beer. I use Sierra Nevada Pale ale) shopping list
- oil for frying shopping list
- 1/2 cup mayonnaise shopping list
- 1 tbsp chopped cilantro shopping list
- 1/2 lime shopping list
- 1 ripe avocado shopping list
- 2 cups shredded cabbage shopping list
- 1 lb cod or mild fish - shark actually works great too! shopping list
- steamed tortillas shopping list
- lime for squeezing shopping list
How to make it
- First get all the batter ingredients together. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too think, feel free to add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish.
- Now cover the batter and let it sit in the fridge for at least 3 hours. You can even let it sit overnight or through the work day. As a variation you can whip an egg white into a thick froth and fold that in just before you dip the fish. This will make a deeper, lighter batter. But I actually prefer it without, which happens to be less work. But whatever you like.
- Okay. When you're ready to start cooking the fish, heat the oil (I use peanut oil) to 375 or so. Mix the mayo, cilantro, and enough lime juice to make it "saucy." Slice the avocado. Slice the cabbage paper thin. And cut the fish into portions that will fit well in a taco after you fry them.
- Once the oil is hot, dip the fish in the batter and get it well coated. Cook one slice at a time. Drop a slice into the oil while the batter is still dripping off and fry it for about 4-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas.
- And you're done! Grab a steamed tortilla, add a piece of fish, a couple slices of avocado, sprinkle on some cabbage, add sauce to taste, and just before you eat it, squeeze on some lime juice.
- Don't forget a squeeze of fresh lime juice just before you eat them. It changes the whole character. Sometimes I'll add some salsa verde as a topping, but it's good either way.
People Who Like This Dish 7
The Cooktheresal Littleton, CO
The Rating6 people
I love fish tacos and now I have a great recipe for them. I love the beer batter with all of those lovely spices. High five Theresa
Flagged as Beautiful and unique
Michaeltrigger in loved it
Another great fish taco recipe - now I have 2 I have to try...these look absolutely fabulous, theresal - thank you so much for sharing your wonderful recipe. And you're so right - DO NOT knock fish tacos until you've tried them, especially a crunchy...morekrumkake in Chicago Suburbs loved it
Fish tacos are terrific! This looks like it would be great!mark555 in Center Of The World Ma' Center Of The World loved it
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