San Felipe-Style Fish Tacos In Beer Batter Recipe

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Mexican Fish And Seafood Recipes

Ingredients:

2 lb firm-fleshed fish fillets
1/2 cup unbleached flour
2 eggs -- separated
1/2 tsp garlic salt
1 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
3/4 cup beer -- room temperature
3/4 cup unbleached flour
2 cup canola oil
18 fresh corn tortillas
1 salsa blanca:
1/2 cup mayonnaise
1/2 cup plain yogurt -- or sour
1 cream
1/2 tsp salt
1 3/4 cup shredded cabbage -- napa
1 rosarito beach salsa:
1/2 cup oil
10 chiles de arbol
2 tomatoes
1/2 cup tomato sauce -- canned
1/2 tsp salt

Instructions:

Cut fish into strips about 2 inches wide and 3 inches long. Roll in
the 1/2 cup flour, dust off excess. Set aside while mixing batter.
Beat together egg yolks, seasonings, beer and the 3/4 cup flour until
well blended. Whisk egg whites until they resemble soft whipped
cream, then fold gently into batter. Set aside. This batter holds up
quite well for up to 1 hour. Heat oil in flat-bottomed wok or cast
iron skillet. Dip floured fish pieces in the beer batter and
carefully slip into hot oil. Fry unto fish turns a deep gold, turning
so it browns evenly. Remove to crumpled paper towels to drain. Warm
corn tortillas on a griddle placed next to wok or skillet. (Or in
oven.) For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes
1 cup. For the Rosarito salsa: Heat oil in a small cast iron pan and
fry the chilies in in it until they are a deep burnished red. This
step gives the salsa an incomparable smoky flavor. Remove to paper
towels and blot off oil. While the chilies are cooling, broil the
tomatoes about 5 minutes, turning once. Remove cores and most of the
skin. Stem chilies and break pods into pieces. Place tomatoes, tomato
sauce, salt and chilies in the bowl of a food processor: process
until chilies are broken up into small, dark flecks. Use for tacos
and over eggs. Makes 1cup. Spread a scant tablespoon of Salsa Blanca
over warm tortilla, add a heaping tablespoon of shredded cabbage and
press into sauce. Add 2 or 3 chunks of fried fish and drizzle
withRosarito Beach Salsa. Eat immediately. Makes 18 tacos.

Recipe By : Gust Vreneos, Cathedral City, CA

From: owner-Mm-Recipes@idiscover.Net O

Servings: 18

 

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