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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 4 |
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There are already a lot of fish taco recipes on Zaar. But this one is a little different than the others. I found this recipe on the Internet somewhere. We really like it. I serve it with Spicy Chipotle Cole Slaw, instead of the cabbage and sauce that are suggested. Ingredients:
oil (for frying, peanut oil recommended) |
1 lb shark fillets or 1 lb other firm fish, such as mahi mahi |
steamed tortilla |
3/4 cup flour |
1/2 teaspoon baking powder |
1/2 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon chili powder |
1/4 teaspoon cayenne pepper |
salt and pepper |
1 egg yolk |
4 -6 ounces beer |
1/2 cup mayonnaise |
1 tablespoon cilantro |
1/2 lime |
lime, for squeezing |
2 cups shredded cabbage |
1 ripe avocado, sliced |
Directions:
1. Batter: In a medium bowl, mix the flour, baking powder, spices, beer and egg yolk. If the mixture is too thick, add a bit more beer, but don't let it get watery. You want it thick to coat the fish.
2. Cover the batter and refridgerate for at least 3 hours. It can sit over night. Variation: whip up an egg white and fold it into the batter just before dipping the fish. (I've never added the egg white - sounds interesting.).
3. Sauce: If you will be using the sauce for a condiment, combine all the ingredients. Use enough lime juice to make it saucy .
4. Fish: Cut the fish into pieces that will fit well into the taco after they are fried. I usually cut mine about 1 inch by 1 inch by 3 inches.
5. Heat a good 1/2 inch of oil to about 375 degrees. Once the oil is hot, dip the fish into the batter to get it well coated, one piece at a time. Do not put too many pieces into the pan at once. Only cook a few at a time. While the batter is still thick on the fish and dripping, drop it into the oil and fry it about 4-5 minutes, turning to the other side about halfway through.
6. To serve: Serve with steamed tortillas. You can serve with the sauce, cabbage, lime and avocado as suggested above (put fish into taco, add avocado, cabbage, top with sauce and a squeeze of lime). Or lately we just serve with Spicy Chipotle Slaw inside the tortilla with the fish. Usually two pieces of fish per taco.
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