Corpusfishing.com

[Tyler]

NaplesJohn can correct me if I have it wrong but for Baja style fish tacos it goes like this:

Corn tortillas dipped in a frying pan with some oil and warmed through then placed on towels. The fish is fried similar to a beer batter or long john silver's type batter

Batter recipe

Season the dry fillets first with your favorite seasonings, salt pepper etc before dumping them in this batter.

1 1/2 cups flour
1 1/2 cups water
2 teaspoons baking powder
1/8 teaspoon baking soda
1 teaspoon salt
2 teaspoons white vinegar.
Cut fish into manageable cubes etc. Mix the other ingredients but be sure to add the vinegar last, right before you want to fry as it keeps the bubbles in the crust lighter(remember the Brady Bunch episode or your cub scout experiment making your own volcano with baking soda and vinegar?) same principle.

Then it is served on the warm tortillas with the fish and pickled purple onion slices, an avocado sauce made from sour cream, and avocadoes, possibly cilantro, pico de gallo, shredded cabbage, and a squeeze of fresh lime on top.

[Chef Lefty]

Sweet. Very nice presentation.
_________________

[robul]

im not a fish eater but that looks good..

[ironmanstan]

Look at the meat on them thumbs...mmm,mmm, gooood.
_________________
I LIKE MINE FRIED.

[sotx23]

I hate living in Kazakhstan! Damn that looks good!

[Tyler]

[81794mn]

[cuzn dave]

I think I know what's going to happen to that weehoo and ling that came aboard last Saturday...

[landlocked beachbum]

[blackhawk78418]

Ive made fish tacos before on the beach as soon as we caught em vermillion snapper and I thought they were the best but yours is way fancy im gonna have to try this with my next catch makes me hungry e verytime i look at it

[ltorna1]

Hey TT and any others that beer-batter the fish, I have done it before with some success but the last two times the batter didn't stick to the fish at all once it hit the oil, it just sank down to the bottom of the pan and make for a crispy mess and some soggy oily fish. Ever happen to any of you? Not sure if its the consistancy of the batter? I fry in a large skillet with about an inch of canola or veggie oil, and the temperature looks right because the batter bubbles right away and browns in just a few minutes. Maybe I need a deeper cooking container with more oil?

[Tyler]

[toyakornottoyak]

[Oilfield Zero]

I learned how to make fish tacos while I lived in Arizona (there is a lot of California influence there). My recipe is very similar, but there is one thing you can try next time you make some to give them an added kick.

This might sound weird but it is delicious, a lot of people have told me it absolutely makes the taco.

Use equal parts mayonnaise and plain yogurt.

Use a small can of chipotle peppers in adobo sauce (they are in the Mexican food section of most grocery stores).

Combine the yogurt and mayo, and then spoon the chipotle sauce into it till you get a pinkish color (or to taste). Give it a squeeze of lime and drizzle the sauce over the taco like you would mustard on a hot dog.

Some people put the sauce in the cabbage and mix it up like a slaw, either way it's delicious.

I use this white sauce instead of sour cream, some people use the white crumbly Mexican cheese (queso fresco) as well. I fry the fish in a standard egg based beer batter, make pico de gallo with the avocado mixed in, and shred some cabbage. Put it all together with some of the white sauce on top and it's a pretty damn good fish taco.

[Tyler]

Sounds great too Oilfield!
_________________
Like Corpusfishing.com on Facebook!