Fish Tacos - Baja Style

Name: Fish Tacos - Baja Style
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Cuisine: Mexican
Ingredients: 2 teaspoons baking powder; 340 grams bottlecold beer, plus more to thin the batter if necessary; 0 teaspoons cayenne; 1 Tbsp chopped cilantro; 5 servings corn tortilla, warmed; 1 teaspoons dry mustard; 907 grams firm meaty fish (cod, snapper etc.); 473 milliliters all-purpose flour; 1 teaspoons minced garlic; 0 teaspoons garlic powder; 5 servings shredded green cabbage; 1 teaspoons fresh ground black pepper; 5 servings guacamole (avocado smashed with a little lime juice and salt); 5 servings kosher salt; 5 servings freshly squeezed lime juice; 5 servings lime wedge; 59 milliliters low-fat yogurt; 177 milliliters mayonnaise; 1 teaspoons dried whole Mexican oregano, rubbed to a powder; 5 servings pico de gallo or salsa; 5 servings vegetable oil (for deep frying)

Fish Tacos - Baja Style might be just the main course you are searching for. This pescatarian recipe serves 5. One serving contains 722 calories, 45g of protein, and 31g of fat. It is a pretty expensive recipe for fans of Mexican food. A mixture of cabbage, vegetable oil, cayenne, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime wedge you could follow this main course with the Frozen Key Lime Pie as a dessert. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Whisk the flour, baking powder, garlic, cayenne, mustard,oregano, 1 teaspoons salt, and pepper until well blended. Stir in the beer until there are no lumps. (Batter may be made several hours ahead and refrigerated).Trim the fish of all blood lines, skin, and bones.

Ingredients you will need

Baking Powder

Ground Cayenne Pepper

Mustard

Oregano

Garlic

Pepper

All Purpose Flour

Beer

Fish

Salt

Equipment you will use

Whisk

Cut into pieces the size and shape of your index finger.

Sprinkle with a few drops of lime juice and a little salt. (If not using immediately, wrap and refrigerate).

Ingredients you will need

Lime Juice

Salt

Wrap

Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. I use a thermometer, or you can drop a bit of batter into the oil and it should rise up quickly surrounded by little bubbles.Pat the fish dry with paper towels. Check the thickness of the batter by dipping in one piece of the fish. The batter should be the consistency of medium-thick pancake batter, coating the fish easily but dripping very little.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Paper Towels

Kitchen Thermometer

Frying Pan

Add a little beer if the batter seems too thick.

Ingredients you will need

Beer

Add the fish to the batter. Using tongs or chopsticks, swish each piece to make sure it is thoroughly coated, then lift out of the batter, let it drip once, and lay the fish gently into the hot oil. Cook a few pieces at a time until they float and the batter is set but still very light in color. If a piece sticks to the bottom, leave it alone and it will release itself.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Chopsticks

Tongs

Remove the fish to a rack to drain; reserve the frying oil. (The fish can be prepared ahead to this point, cooled on a rack, and refrigerated uncovered. Cool the oil and reserve).When you are ready to serve, reheat the oil to 350-360F and refry the fish a few pieces at a time until crisp and golden brown.To serve, hold a tortilla in your hand and add a spoonful of guacamole. Top with fish and squeeze lime over the whole thing. Then add the secret sauce, salsa, shredded cabbage, cilantro and onion as desired.

Ingredients you will need

Cooking Oil

Guacamole

Cilantro

Tortilla

Cabbage

Onion

Salsa

Sauce

Fish

Lime

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.