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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is dedicated to my niece Ruth who lives in San Diego. When I visit we always drive down to Ensenada for fish tacos. The fish are fried in batter there. I've taken a few liberties and added beer and taco seasoning to the batter. I prefer the catfish nuggets because they are nice and firm, have a great taste and are usually the cheapest fish at the local market. Ingredients:
1 lb catfish nuggets or 1 lb other white fish, cut into 1 inch pieces |
1 cup dark beer |
1 cup flour |
2 tablespoons taco seasoning mix |
1/2 bunch cilantro |
1/2 cup sour cream |
1/4 cup lime juice |
1/2 teaspoon taco seasoning mix (optional) |
vegetable oil, for deep fat frying |
12 corn tortillas |
finely shredded cabbage |
chopped tomato |
lime wedge |
finely chopped onions or scallion |
chopped cilantro |
Directions:
1. Whisk together the flour, beer, and taco seasoning mix.
2. Wash catfish nuggets and pat dry with paper toweling.
3. In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
4. You don't want to totally liquify the cilantro.
5. Prepare garnishes as you heat about 1/2 of oil in a cast iron skillet or heavy frying pan to 360F.
6. Dip fish nuggets into batter and place in hot oil with a fork.
7. Turn once after about 1 minute and brown the other side for another minute.
8. Do this in batches.
9. Don't crowd the fish.
10. Drain on paper toweling and keep warm in a 200F oven until ready to serve.
11. Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.
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