• Cinco de Mayo Take 2

  Filed under Main Dishes - Seafood/Fish
  May 7
  
  Another not so authentic Mexican meal, but more of a Baja California feel to this. I LOVE fish tacos. But I have never made them. I used to have a roommate that made excellent fish tacos by broiling salmon, but I decided to go with more of a restaurant version. This is another allreicpes.com recipe from my box that I have been wanting to try, but have not been daring enough. But thanks to my fry daddy, frying anything is a breeze!! I had the hardest time finding cod for some reason (I thought it would be an easier fish to find) but I ended up finding some frozen, and it worked well. (Yet another reason I want to move to Seattle!!) This is a great fried fish recipe, but I would make sure you only make as much as you are going to eat – it does not make the best leftovers. The recipe said that it makes 8 tacos, but I thought it would make about 12. We had a lot leftover.
  
  Fish Tacos
  from allrecipes.com
  
  

  INGREDIENTS

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup beer
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

  
  

  DIRECTIONS

  1. 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).
  2. 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.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. 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, and white sauce.

  We really liked these. I did make a couple minor changes. I left the jalepeno out of the sauce and cut the cayenne pepper down to half the amount (since my husband can’t take the heat!!) It still had a zip to it, but if you like it hot, I would leave it as written. I didn’t realize I was out of mayonnaise, so I was going to add sour cream but realized I was out of that as well. So I opted for Miracle Whip, which I usually don’t like to substitute when a recipe calls for mayo, but it was ok. I would definitely go with the mayo or sour cream next time. I would also add some red cabbage to the green cabbage. As we were eating, my husband was telling me about a restaurant he went to a lot when he lived in Tacoma where they would serve a salsa/cocktail sauce with their fish tacos, so I might try something like that out next time as well. But the fish batter was perfect. It was a really enjoyable Cinco de Mayo, even though we weren’t partying!!

  I also made a yummy Dulce de Leche cheesecake that I will post tomorrow.
  

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