Fried Fish Tacos To Remind You Of Baja California Recipes

BAJA FISH TACOS

Steps:

• Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
• Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
• Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
• Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

BAJA STYLE FISH TACOS

Steps:

• For the Beer Batter:
• Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce:
• Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish:
• In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
• *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
• **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

BAJA FISH TACOS

Steps:

• If you're making the Curtido, start by slicing up the cabbage (approx. 1/3 head), 1/4 onion, and 1/4 jalapeno. Add them to a mixing bowl along with the remaining ingredients: 1/2 cup vinegar, 3/4 cup water, 1/2 teaspoon Mexican oregano (optional), 1 teaspoon of salt, and some freshly cracked black pepper. Combine well and add everything to a Mason jar. Give it a shake and let it rest in the fridge until you need it.
• For the Chipotle Crema, add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 peeled garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat you can add more chipotles or some of the adobo sauce. Keep in mind that you can substitute some of the mayonnaise for plain Greek yogurt.
• Pat dry and season the fish on both sides with salt. Cut into strips that are approximately 1" x 3".
• To make the beer batter, add the following ingredients to a mixing bowl: 1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, freshly cracked black pepper, and 1 teaspoon chile powder (optional). Combine well and then add 1 cup of beer. Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary (I added an additional 1/4 cup of beer to this batch.)
• Preheat 3-4 cups of oil in a saucepan until it reaches 350-360F (I used canola oil). One at a time, dip the fish sticks into the batter and drop them gently into the oil. Let them cook for 3-4 minutes or until the exterior is turning a darker brown. I used a narrow pan and only cooked 3-4 pieces at a time so that the oil temp remained as close to 360F as possible.
• Carefully remove the fish sticks from the oil and drain them in some paper towels, continuing until all the fish sticks are cooked. If making a big batch, place the fish sticks on a wire rack after draining , this will help prevent them from getting soggy. You can optionally keep them in a 250-300F oven until you need them.
• Warm up the corn tortillas. For smaller batches I prefer to slightly crisp up the tortillas in a dry skillet over medium heat. For larger batches you can warm them up in the oven for a few minutes (400F), or nuke them in the microwave for 60 seconds. Each tortilla gets fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime. Enjoy!
• Load up each tortilla with fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime. Enjoy!

FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA

Steps:

• Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
• Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
• Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
• Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
• Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
• Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

BAJA FISH TACOS

Steps:

• In a medium bowl whisk the ingredients for the fish taco white sauce. Cover and refrigerate.
• Prep the garnishes, make pico de gallo, shred the cabbage, chop the cilantro. (Cut the avocado right before serving).
• Slice the fish into ¾" wide by 4" inches long pieces. It's ok if your pieces are slightly thinner. Pat the fish dry with a paper towel (you want the fish quite dry so that the batter will stick!)
• In a large bowl whisk the crushed ritz crackers, flour, breadcrumbs, baking powder, chili powder, cumin, salt, garlic powder, onion powder, and cayenne. Stir in the egg and 7 UP until the batter is combined.
• Gently stir the sliced fish into the fish taco batter. Gently mix the fish so that all sides are coated in the batter.
• Place a large skillet (I used my 12 inch pan) over medium heat. Add enough vegetable oil to fill the pan 1 inch deep. Heat the oil to 375°F.
• When the oil is hot place the strips of battered fish in the oil, working in batches. Fry until golden, flipping halfway through until cooked on both sides (about 2 minutes per side). Transfer to a paper towel lined plate.
• Warm the tortillas by microwaving a few at a time. Place them between damp paper towels and microwave for 30-45 seconds. Keep them warm by covering with a towel. You can also heat a few teaspoons of oil in a frying pan over medium heat. Fry each tortilla until warm and golden. You don't want to cook too long because you don't want the tortilla to be crispy, just warmed through.
• Add the cooked fish to a tortilla, top with shredded cabbage, pico de gallo, chopped cilantro, squirt of lime juice, fresh avocdo, and drizzle of the fish taco white sauce.

BAJA FRIED FISH TACOS, A SAN DIEGO SURFERS DELIGHT!

Steps:

• In a bowl, whisk beer, flour and salt, blending well.
• Rinse fish and pat dry.
• Cut into six oblong pieces.
• In a deep skillet, heat about one inch of oil to 360°F
• Coat fish pieces in beer batter and drain briefly.
• Slide coated fish into oil.
• Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
• Mix mayonnaise with a little water to thin, and add the mined garlic.
• To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.

BAJA FISH TACOS

Steps:

• Whisk together the flour, beer, and taco seasoning mix.
• Wash catfish nuggets and pat dry with paper toweling.
• In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
• You don't want to totally liquify the cilantro.
• Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
• Dip fish nuggets into batter and place in hot oil with a fork.
• Turn once after about 1 minute and brown the other side for another minute.
• Do this in batches.
• Don't crowd the fish.
• Drain on paper toweling and keep warm in a 200F oven until ready to serve.
• Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.

FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA

Steps:

• Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
• Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
• Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
• Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
• Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
• Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.