See Also: Cooking Club · Fish and Seafood · Mexico
Fish Tacos
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any firm fish fillets, such as halibut, salmon, tuna, etc.
1 cup all purpose unbleached flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 cup beer
1/2 cup sour cream or creme fraiche
zest of 1 lemon
1 tablespoon lemon juice
pinch of sea salt
4-6 corn tortillas
2 fresh skinned fish steaks (about 1 pound or so)
1/2 cup all purpose unbleached flour
1/2 teaspoon sea salt
freshly ground pepper
1/2 teaspoon paprika (or chili powder, etc., as desired)
canola oil for frying the fish
shredded cabbage or other greens for serving
chimichurri sauce, or other taco sauce as desired
Whisk together the 1 cup flour, salt, and pepper in a batter bowl. Whisk in the beer. Set aside. Combine sour cream or creme fraiche with the lemon zest, juice and salt and set aside. To soften and to warm the tortillas, place them on an ungreased large heavy bottomed frying pan or griddle, not overlapping, over medium high heat. Turn frequently until soft and hot, usually about 30 - 40 seconds. Stack and wrap in a clean dish cloth or napkin and keep in a warm place until ready to use.
When ready to cook, heat enough oil in a heavy skillet to reach about 1 inch in depth. (350 degrees on deep fry thermometer). Cut the fish into strips about 1/2 inch wide and 3-4 inches long. In a flat plate, combine flour,salt, pepper and paprika. Carefully coat each piece of fish. Dip into the beer batter and coat on both sides. Fry (several pieces at a time) until crisp and brown, about 3 minutes. Transfer to a paper towel lined baking sheet to drain.
To serve, place fish on the warm tortillas, top with shredded cabbage and some of the taco sauce. Roll or fold, and place on plates. Dollop with the sour cream sauce.
Recipe created 2013-04-30.
