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Friday, December 12, 2008

San Felipe-Style Fish Tacos in Beer Batter

San Felipe-Style Fish Tacos in Beer Batter Recipe

INGREDIENTS
  • 2 lb Firm-fleshed fish fillets
  • SALSA BLANCA
  • 1/2 c Unbleached flour
  • 1/2 c Mayonnaise
  • 2 Eggs; separated
  • 1/2 c Plain yogurt; or sour cream
  • 1/2 ts Garlic salt
  • 1/2 ts Salt
  • 1 ts Oregano
  • 1 3/4 c Shredded cabbage; Napa
  • 1/2 ts Black pepper
  • ROSARITO BEACH SALSA
  • 1/4 ts Cayenne pepper
  • 1/2 c Oil
  • 3/4 c Beer; room temperature
  • 10 Chiles de arbol
  • 3/4 c Unbleached flour
  • 2 Tomatoes
  • 2 c Canola oil
  • 1/2 c Tomato sauce; canned
  • 18 Fresh corn tortillas
  • 1/2 ts Salt
INSTRUCTIONS
Cut fish into strips about 2 inches wide and 3 inches long. Roll in the 1/2 cup flour, dust off excess. Set aside while mixing batter.
Beat together egg yolks, seasonings, beer and the 3/4 cup flour until well blended. Whisk egg whites until they resemble soft whipped cream, then fold gently into batter. Set aside. This batter holds up quite well for up to 1 hour. Heat oil in flat-bottomed wok or cast iron skillet. Dip floured fish pieces in the beer batter and carefully slip into hot oil. Fry unto fish turns a deep gold, turning so it browns evenly. Remove to crumpled paper towels to drain. Warm corn tortillas on a griddle placed next to wok or skillet. (Or in oven.) For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes 1 cup. For the Rosarito salsa: Heat oil in a small cast iron pan and fry the chilies in in it until they are a deep burnished red.
This step gives the salsa an incomparable smoky flavor. Remove to paper towels and blot off oil. While the chilies are cooling, broil the tomatoes about 5 minutes, turning once. Remove cores and most of the skin. Stem chilies and break pods into pieces. Place tomatoes, tomato sauce, salt and chilies in the bowl of a food processor: process until chilies are broken up into small, dark flecks. Use for tacos and over eggs. Makes 1 cup. Spread a scant tablespoon of Salsa Blanca over warm tortilla, add a heaping tablespoon of shredded cabbage and press into sauce. Add 2 or 3 chunks of fried fish and drizzle with Rosarito Beach Salsa. Eat immediately. The fish batter recipe is ready to serve...

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