So I made these last night and Jack and I both thought they were the BEST fish tacos we've ever had. Normally I don't fry things beacause a) it is unhealthy and b) I always get burned and make a mess. But this really didn't make a mess OR burn me, it was really easy. Ok maybe it is still unhealthy, but every once in awhile it is WORTH it. I skipped the queso fresco cause it was so darn expensive at Dan's. I also used halibut instead of cod because it was cheaper. San Diego-Style Fish Tacos
1 c. all-purpose flour2 Tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. beer (non-alcoholic beer works great)
1 lb. cod fillets, rinsed, patted dry, and cut into 1-2 oz. strips
Corn tortillas (as many as you have pieces of fish)
Pico de Gallo (and/or Mango Pico de Gallo) (just use your favorite recipe)
Shredded cabbage (packaged coleslaw mix works great)
Creamy Lime-Cilantro Dressing (aka Cafe Rio Dressing)
Crumbled Cotija cheese or Queso Fresco
Fresh lime wedges and sea salt for serving
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. beer (non-alcoholic beer works great)
1 lb. cod fillets, rinsed, patted dry, and cut into 1-2 oz. strips
Corn tortillas (as many as you have pieces of fish)
Pico de Gallo (and/or Mango Pico de Gallo) (just use your favorite recipe)
Shredded cabbage (packaged coleslaw mix works great)
Creamy Lime-Cilantro Dressing (aka Cafe Rio Dressing)
Crumbled Cotija cheese or Queso Fresco
Fresh lime wedges and sea salt for serving
Preheat oven to 170 (or lowest setting on your oven).
Combine flour, cornstarch, baking powder, and salt in a large bowl. In a separate bowl, whisk an egg and then whisk in the beer. Add the beer mixture to the flour mixture.
Heat about 1 quart (3-4 inches) of canola oil to 375 degrees (use a candy or frying thermometer) in a heavy cooking pot. Lightly dredge each piece of fish in flour and then dip in beer batter. Gently drop into the hot oil and cook for about 7-8 minutes or until the coating is dark golden-brown and a test piece flakes easily with a fork. Remove from oil and drain on a paper towel-lined plate; stick the plate in the preheated oven to keep warm while you cook your tortillas.
Place tortillas, 1-2 at a time, in the hot oil and cook 1-2 minutes or until they start to get crispy but are still bendable. Remove from oil and drain on a paper towel. Assemble each taco with a piece of fish, shredded cabbage, pico de gallo, crumbled Cotija cheese (or Queso Fresco), and a drizzling of Lime-Cilantro Ranch.
Combine flour, cornstarch, baking powder, and salt in a large bowl. In a separate bowl, whisk an egg and then whisk in the beer. Add the beer mixture to the flour mixture.
Heat about 1 quart (3-4 inches) of canola oil to 375 degrees (use a candy or frying thermometer) in a heavy cooking pot. Lightly dredge each piece of fish in flour and then dip in beer batter. Gently drop into the hot oil and cook for about 7-8 minutes or until the coating is dark golden-brown and a test piece flakes easily with a fork. Remove from oil and drain on a paper towel-lined plate; stick the plate in the preheated oven to keep warm while you cook your tortillas.
Place tortillas, 1-2 at a time, in the hot oil and cook 1-2 minutes or until they start to get crispy but are still bendable. Remove from oil and drain on a paper towel. Assemble each taco with a piece of fish, shredded cabbage, pico de gallo, crumbled Cotija cheese (or Queso Fresco), and a drizzling of Lime-Cilantro Ranch.
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