Baja-Style Tempura Fish

Name: Baja-Style Tempura Fish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Japanese, Asian
Ingredients: 10 servings Garnish: Baja Cabbage Slaw (page 145), lime wedges, and pickled jalapeÃ±o rings; 237 milliliters bleached all-purpose flour; 10 cloves garlic, sliced; 177 milliliters ice water; 118 milliliters fresh lime juice; 2 teaspoons dried Mexican oregano, ground (page 161); 1 Tbsp fine sea salt; 2 serrano chiles, stemmed and sliced; 907 grams young shark fillet, cut into 4 by 3/4-inch strips (see headnote); 10 servings Vegetable oil, for deep-frying; 355 milliliters water; 50 2-inchs 10 1/2-inch) soft white corn tortillas (page 13), for serving; 3 teaspoons yellow mustard (optional)

Baja-Style Tempura Fish might be just the main course you are searching for. This recipe makes 10 servings with 1554 calories, 54g of protein, and 35g of fat each. This recipe covers 50% of your daily requirements of vitamins and minerals. Head to the store and pick up mexican oregano, mustard, young shark fillet, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

To make the marinade, in a large bowl, combine the 1 1/2 cups water, lime juice, garlic, chiles, oregano, and salt.

Ingredients you will need

Lime Juice

Marinade

Oregano

Chili Pepper

Garlic

Water

Salt

Equipment you will use

Bowl

Add the fish strips and let marinate for at least 20 minutes.

Ingredients you will need

Fish

To make the tempura batter, in a separate bowl, whisk together the ice water and mustard. Gently stir in the flour, but don’t overmix; a few small lumps are okay. Cover and refrigerate for 30 minutes.

Ingredients you will need

Water

Mustard

All Purpose Flour

Equipment you will use

Whisk

Bowl

Drain the shark pieces and pat them dry with a paper towel.

Ingredients you will need

Shark

Equipment you will use

Paper Towels

Have a plate lined with paper towels ready. In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F on a deep-fat thermometer.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Kitchen Thermometer

Pot

Remove the batter from the refrigerator and stir once more. Dredge the fish pieces in the batter, a few at a time, to evenly coat. Drop them in the hot fat, 2 pieces at a time, adding 2 more pieces every 30 seconds (fry no more than 4 pieces at a time). Monitor the temperature of the hot oil throughout frying, letting the oil return to proper temperature, if necessary, between batches; to ensure crispness, it must remain a constant 360°F to 380°F. If too low, the fish will be oily; if too hot, the pieces will burn.

Ingredients you will need

Fish

Cooking Oil

Fry them until crisp, light golden brown, and floating in the oil, about 2 1/2 minutes per batch. With a fine-mesh skimmer, transfer the fish tempura to the paper-towel-lined plate to absorb the excess oil. Repeat with the remaining pieces of fish. During frying, be sure to remove any pieces of floating batter, or they will burn and darken the oil, which will transfer a burned flavor to the tempura.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Skimmer

Serve immediately.

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the slaw and filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some slaw, then filling, top with salsa, fold, and eat right away.

Ingredients you will need

Tortilla

Salsa

Taste

Book, using the USDA Nutrition Database

Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 200

He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.

Ingredients you will need

Chili Pepper

Salsa