The Man's Favorite Fish Tacos

With the weather warming up, I thought I'd transfer this recipe for The Man's Favorite Fish Tacos over to the new blog. Light, crispy, lager-battered fish, topped with a delicious Habanero Lime Garlic Crema and a zesty blended Pico de Gallo inspired salsa all wrapped up in a charred corn tortilla. I love to wash them down with a supercrisp lager that's so frosty it's got little icy bits in it. :)


The Man's Fave Fish Tacos
Serves 4 to 6
75 to 90 minutes active time

There are two sauces that go with the fish tacos, so the recipe reads a little long, but they're mostly just dump and blend jobbies.


FOR THE FISH

- 2 pounds of flaky white fish cut into 2-inch long, 1/2 inch thick strips and lightly seasoned with salt and pepper. You can use tilapia, cod, halibut, haddock - whatever works for your family.

- 3 cups oil for frying (vegetable, corn or canola). BTW, you can save frying oil (refrigerated) and reuse a good 3 or 4 times before discarding. Just remember to keep the oil used for savory foods for the same purpose. Same goes for sweet/dessert stuff. Oil for fish tacos should probably be saved for another fish taco or fish & chips day.

- 15 to 20 5-inch corn tortillas

BATTER

- 2/3 cups all purpose flour
- 1/4 cup corn starch
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1+1/4 cup of golden lager beer (Corona, Bud, Kirin - doesn't matter), no foam (just under a full American 12 oz. bottle)
Sauces

HABANERO LIME GARLIC CREMA

- 1/4 cup sour cream
- 2 Tablespoons mayo
- 1 habanero, rough chopped(VERY hot. If VERY hot is not your thing, you might try using just an eighth or quarter of the pepper to start.)
- 1/2 teaspoon minced garlic (about 1 very small clove)
- 1 tablespoon fresh squeezed lime juice
- 1/8 teaspoon salt

Dump all the ingredients into a bowl and stir or whisk until smooth. To save yourself some time and effort, you can mix this up directly in the serving bowl and just give the sides a good wipe down with a spatula or paper towel to clean it up for presentation. I prefer the flexible rubber spatulas - less waste that way. :)

BLENDED PICO DE GALLO

- 1 cup finely chopped tomato seeded, pulp removed OR 1 cup drained canned, crushed tomatoes
- 15 to 20 whole stems of cilantro, cut or hand-torn into 1 inch segments
- 1 small clove garlic, rough chopped
- 1 teaspoon dried oregano (optional for me - some days I'm feelin' it, others not so much)
- 1/2 cup chopped onions
- 1 jalapeno, rough chopped (or something hotter if you like - serranos and habaneros are always good)
- 1 Tablespoon fresh lime juice to start
- 1+1/2 Tablespoons neutral flavored oil
- 1/4 teaspoon table salt + a pinch OR 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar


Why blend it? My take here.

Throw it all in a blender, pulsing a few times to pull the ingredients into the blade, then blend for a minute or so until it's nice and smooth.

ADD-ONS

No hard and fast rules here, but the cabbage is a requisite for textural contrast (and roughage, of course).
- very thinly sliced cabbage (red or green) - I like to crisp the cabbage in a bit of ice water and drain well before serving.
- diced tropical fruit (mango, papaya, pineapple) to offset and balance the heat from the chilies in the sauces
- fresh diced avocado
- lime wedges
- cilantro sprigs
INSTRUCTIONS

1) Prepare the sauces and garnishes first and refrigerate. You'll want everything else ready as soon as the fish comes out of the fry so you'll have nice, crisp fish tacos.

2) Slice and season the fish.

3) Prepare the batter by whisking all ingredients together in a mixing bowl just until smooth (and no more). Put batter in freezer to cool while oil is heating.

4) Heat the oil in a deep frying pan or Dutch oven to 375F (if you've got a thermometer) or until it's hot enough that drop of batter sizzles and rises to the top within a couple of seconds. Prepare a plate lined with a double layer of paper towels to soak up the excess oil from your fried fish.

5) Get the batter out of the freezer and batter 7 or 8 pieces of fish at a time and fry until golden brown, about 2.5 to 3 minutes per side. Put batter back in the freezer between batches.


Deliciously flaky white feesh in a light, crispy batter...

6) When you're on your last batch, warm your tortillas per package instructions, or straight on a gas burner, like I do. 10 to 12 seconds per side, directly over high heat.



7) While your last batch is cooling, set out your sauces, garnish and tortillas.

A little cabbage, a couple of pieces of fish, a healthy drizzle of each of the sauces, and maybe a little bit of that diced tropical fruit, a sprig of cilantro, a squeeze of lime, and you'll have a super delicious fish taco bursting with freshness and flavor that is totally worth every bit of effort you put into making it.



If you want to go light on the starches, make a salad of it.



Enjoy. :)

shinae

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