Main Dishes |
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San Diego Fish Tacos - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
Batter
1 quart oil -- for frying
1 pound cod fillets -- cut into 2-3 oz. pcs
1 package corn tortillas
½ head cabbage -- finely shredded
PREPARATION
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps). (For additional zing, add 1/2 tsp. dry mustard and 1/4 tsp. cayenne to batter)
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, homemade pico de gallo or salsa fresca, and white sauce.
Other white fish will work, such as scrod, pollack, snapper, haddock, halibut, or catfish. As an alternate white sauce, you can use ranch dressing.
When you're in San Diego, go to the Brigantine for awesome fish tacos!!! Whenever I'm there, I meet Joan's cousin Jonathon for some beers and fish tacos... can't be beat!!
Batter
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup beer
- ½ cup plain yogurt
- ½ cup mayonnaise
- 1 lime -- juiced
- 1 jalapeno -- minced
- 1 teaspoon capers -- minced
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon dried dill weed
- 1 teaspoon cayenne pepper -- ground
1 quart oil -- for frying
1 pound cod fillets -- cut into 2-3 oz. pcs
1 package corn tortillas
½ head cabbage -- finely shredded
PREPARATION
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps). (For additional zing, add 1/2 tsp. dry mustard and 1/4 tsp. cayenne to batter)
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, homemade pico de gallo or salsa fresca, and white sauce.
Other white fish will work, such as scrod, pollack, snapper, haddock, halibut, or catfish. As an alternate white sauce, you can use ranch dressing.
When you're in San Diego, go to the Brigantine for awesome fish tacos!!! Whenever I'm there, I meet Joan's cousin Jonathon for some beers and fish tacos... can't be beat!!