San Felipe-Style Fish Tacos In Beer Batter
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San Felipe-Style Fish Tacos In Beer Batter
  Fish    Tacos    Beer    Sauces    Batter    Mexican  
Last updated 6/12/2012 1:21:24 AM. Recipe ID 53588. Report a problem with this recipe.
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      Title: San felipe-style fish tacos in beer batter
 Categories: Fish, Mexican, Sauces
      Yield: 18 Servings
 
      2 lb Firm-fleshed fish fillets
    1/2 c  Unbleached flour
      2    Eggs -- separated
    1/2 ts Garlic salt
      1 ts Oregano
    1/2 ts Black pepper
    1/4 ts Cayenne pepper
    3/4 c  Beer -- room temperature
    3/4 c  Unbleached flour
      2 c  Canola oil
     18    Fresh corn tortillas
           SALSA BLANCA:
    1/2 c  Mayonnaise
    1/2 c  Plain yogurt -- or sour
           Cream
    1/2 ts Salt
  1 3/4 c  Shredded cabbage -- Napa
           ROSARITO BEACH SALSA:
    1/2 c  Oil
     10    Chiles de arbol
      2    Tomatoes
    1/2 c  Tomato sauce -- canned
    1/2 ts Salt
 
  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 1cup. 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
  withRosarito Beach Salsa. Eat immediately. Makes 18 tacos.
  
  




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Recipe ID 53588 (Apr 03, 2005)

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