Classic Baja Fried-Fish Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Baja street vendors aren't big on written recipes, so we identified the key ingredients from the best fish-taco stands to create this recipe. Ingredients:
1 cup dark beer |
1 cup all-purpose flour |
about 1/2 teaspoon salt |
1 1/2 pounds boned, skinned lingcod |
salad oil |
20 warm corn tortillas |
about 5 cups shredded cabbage |
mayonnaise thinned with a little water |
tomato salsa |
lime wedges |
Directions:
1. In a bowl, whisk beer, flour, and salt, blending well.
2. Rinse fish and pat dry. Cut into 10 equal pieces.
3. In a deep 5- to 6-quart pan, heat 1 inch salad oil to 360°. Using a fork, coat fish pieces with beer batter and lift out, draining briefly. Slide coated fish into oil, about 5 pieces at a time. Adjust heat to maintain oil temperature. When fritters are golden, in about 2 minutes, lift out with a slotted spoon and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
4. To assemble each taco, stack 2 tortillas; add a fish fritter, cabbage, mayonnaise, and salsa. Squeeze lime over filling, fold tortillas, and eat.
5. *Check fish for bones before cooking. Press surface with your fingers to locate; pull out with tweezers.
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