Monday, September 10, 2012

Fish Tacos

We made fish tacos tonight from a recipe Gail adapted from This was the first beer batter we've made that called for egg. It was puffy, light and crunchy, adhering well to the fish. I also liked how it didn't over-darken before the fish was cooked.

The white sauce worked really well on the tacos. It was a Tex-Mex tartar sauce. We slathered on so much that it ran all over us. Even at that, we had way too much so the recipe below adjusts the proportions down. I think it will make a nice salad dressing, so too much wouldn't be a bad thing.

Fish Tacos
Serves 2

White Sauce
2 T plain yogurt
2 T mayonnaise
¼ lime, juiced
¼ jalapeno pepper
¼ t capers
⅛ t dried oregano
⅛ t ground cumin
⅛ t dill (we left this out because Gail doesn't like it)
¼ t ground cayenne

Beer-battered Fish
2 c vegetable oil
½ lb haddock or cod fillets, skinned and boned
½ c flour
½ c fresh cold beer
¼ t salt, divided
2 t cornstarch
½ t baking powder
½ egg (1 egg per cup of beer)
Freshly ground black pepper
Deep-fat thermometer

½ c finely chopped cabbage (or lettuce)
4 corn tortillas
  1. Heat oil to 375 F (about med-high setting on our stove). Meanwhile remove skin and bones from fish, if necessary, and cut into 1” strips. Sift ¾ of flour into bowl; gently whisk in beer until combined. Stir in ¼ of salt.
  2. Mix yogurt, mayo and lime juice. Mince and stir in jalapeno and capers. Add capers and spices; set aside.
  3. Chop cabbage; set aside.
  4. Pat fish dry; sprinkle with pepper and remaining salt; dredge in remaining flour. Coat fish pieces in batter; let excess batter drip off before dropping into oil. Fry 4 pieces at a time, turning frequently, until deep golden and cooked through, 4-5 min.
  5. Transfer cooked fish to paper-towel-lined baking sheet, keep warm in oven while frying remaining fish.
  6. Return oil to 375 F between batches; repeat for remaining pieces of fish.
  7. Lightly fry tortillas in same oil as fish. To serve, place fried fish in tortilla, top with shredded cabbage and white sauce.

No comments:

Post a Comment