We caught fish, T requested that it be deep fried & I have been craving our neighborhood’s delicious fresh fish tacos.
I wanted to use a beer batter and a stove top deep fry -but we had no beer and it was a holiday Monday.
I came up with this recipe in an effort to satisfy everyone.
What you’ll need if you want to make your own:
fish, 6-8 fillets -bass or similar meaty white fish
Pico de Gallo (recipe follows)
cotija crema or sour cream
Pickled red cabbage
Instead I added
1 teaspoon of baking soda to
1 cup flour
3 tablespoons cornstarch
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon nutmeg
1/2 teaspoon white pepper or fresh ground black pepper
zest of 1 lemon
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1 cup water (ideally beer)
3 tablespoon vegetable oil
1 tablespoon white vinegar
Heat a heavy bottomed pot with 1-1&1/2″ oil.
Meanwhile slice fish into pieces no thicker then 1&1/2″
Wrap tortillas in damp cloth and put in a warm oven. Chop up cabbage, avocado, cilantro and make pico de gallo. Once oil is hot, make beer batter by adding wet to dry mix till just combined. The combination of the baking soda with the vinegar makes for an effervescent beer style batter.
Drop fish into batter and then into oil one at a time. Add more fish pieces and cook in batches so as not to overcrowd. Cook 3-4 min. Transfer to paper towel.
Serve fish in corn tortilla topped with pico de gallo, avocado,
quick pickled red cabbage , (sour cream), hot sauce, cilantro, and a little crumbled feta.
Pico de Gallo
3 Tb Cilantro chopped
Salt & pepper
1/2 tsp Cumin
1 Tb Vinegar
1/2 Lime’s juice
1 tsp Oil
Dice and toss together.
I used David Chang’s quick vinegar pickle recipe found in the Momofuku cookbook.