Re: ISO Fish Taco recipes
I'm sorry Labor Day don't have any pictures because they usually got devoured before I had time to take any LOL. These are very close to the fish tacos I used to get in Ensenada. As far as the salsa goes they really didn't use A chunky style salsa just a red or green chile salsa not a pico de gallo style salsa. One of the key things is to use a dead beer for the batter. I'll post the recipe for Rubio's fish tacos and I will also post the beer batter recipe under that. now you could use grilled fish but I always used a Pacific cod or something with a white flaky texture. I also have to say you have to have the white sauce with a fish taco and never flour tortillas always corn tortillas.
Rubio's Fish Tacos also you must use cabbage no lettuce.. but you can use lemon instead of lime if you prefer
Ingredients
(6 servings)
12 Cod or favorite whitefish fillets (1-1/2 oz ea.)
12 Tortillas, corn, as thick/fresh as possible
BEER BATTER:
1 c Flour
1 c Beer
Garlic powder, pepper to taste
WHITE SAUCE:
1/2 c Mayonnaise (Best Foods)
1/2 c Yogurt
SALSA:
1 Garlic clove, peeled and minced
6 Tomatoes, ripe, peeled, seeded and diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped, stems removed
2 Jalapeno chiles, seeded and chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil for deep frying
GARNISH:
1 Head cabbage, green, shredded
1 Lime, cut into wedges
DIRECTIONS
Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
Prepare salsa; reserve.
Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown.
Heat corn tortillas lightly in a skillet until they are soft and hot.
To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.
1 cup of flour 280g
2 tablespoons cornstarch 40g
1 ½ teaspoons baking powder 10g
2/3 of a 12 ounce can of dead beer/ note; 16 oz
1 teaspoon of salt 16g
1/4 teaspoon of accent/MSG 3g