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Related: Culture Forums, Support ForumsOK, my body is SCREAMING for Fish Tacos, so please give this recipe "thumbs up" or "thumbs down"...
From "Cook's Illustrated." I didn't post the link because if you don't subscribe, you probably can't access it (I do).
If you have a better way of doing it please post it here.
4 - 5 cups vegetable oil
1 cup all-purpose flour
1 teaspoon table salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup light-colored beer
2 pounds skinless cod, cut into 4- by 1-inch strips (Halibut or haddock can be substituted for the cod)
12 (6-inch) corn tortillas or flour tortillas
1 1/2 cups recipe Chipotle Mayonnaise (see related recipe)
3 cups shredded iceberg lettuce
1 1/2 cups diced tomato
Lime wedges (for serving)
Instructions
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Pour the oil into a large Dutch oven until it measures 1 inch deep. Heat the oil over medium-high heat until it reaches 375 degrees.
2. Meanwhile, whisk the flour, salt, cumin, black pepper, and cayenne together in a large bowl. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth.
3. Wrap a stack of corn or flour tortillas in foil and warm on a baking sheet in the 200-degree oven while frying the fish.
4. Pat the fish dry with paper towels. Add half the fish to the batter and stir gently to coat. Following the photo, use tongs to lift the pieces of fish from the batter, one at a time, allowing any batter to drip back into the bowl, and add to the hot oil.
5. Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown, about 5 minutes.
6. Remove the fried fish from the oil and let drain briefly on paper towels. Transfer the drained fish to a wire rack set over a baking sheet and keep warm in the oven. Return the oil to 375 degrees and batter and fry the remaining fish. Smear each of the warm tortillas with 2 tablespoons Chipotle Mayonnaise, then sprinkle with 1/4 cup lettuce and 2 tablespoons tomatoes. Add 1 piece of the fried fish to each tortilla and fold the tortilla over the fish. Serve with lime wedges.
pinboy3niner
(53,339 posts)..."Plug in the Bass-O-Matic..."
Amerigo Vespucci
(30,885 posts)R B Garr
(16,950 posts)this one said to coat the fish in flour before dipping it into the beer batter. I don't fry enough to know if that's totally necessary, but I do know these fish tacos were excellent! I made everything in this episode, and it was all just wonderful, even the chocoflan cake. I do like yours with the chipotle mayo, and yours also puts more seasoning into the flour. One thing, though...lettuce?! I thought it had to be cabbage...
http://www.foodnetwork.com/recipes/marcela-valladolid/baja-style-fish-tacos-recipe/index.html
Wow, enjoy! I think I'm going to plan a fish taco night soon, too!
Amerigo Vespucci
(30,885 posts)...I would ALWAYS pick cabbage over lettuce.
denbot
(9,898 posts)Plus instead do the mayo cut some sourcream with a little half and half so that the mixture starts to flow.
Mmm, I get back home Friday, and my wife and I are stopping for fish tacos on the way home.
politicat
(9,808 posts)Is this a regional thing? Growing up in Sonoran El Norte (aka Arizona border) our fish was always grilled... Which is close to perfection.
Duer 157099
(17,742 posts)and yes to cabbage.
I love Rubio's fish tacos best, and they put cheese and avocado on them too. Weird but it works