Baja Fried Fish Tacos, a San Diego Surfers Delight! |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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WOW! Do we love these fish tacos, and there are so many variations. This is one of my favorites and most authentic. Or, Think fresh grilled mahi-mahi slipped inside a thick warm corn tortilla and topped with thinly sliced cabbage, drizzled with lime juice and a splash of creme fresh. YUMMY! Ingredients:
1 cup dark beer |
1 cup flour |
1/2 teaspoon salt |
1 lb boned and skinned white fish fillet |
vegetable oil, for frying fish |
6 warm corn tortillas |
2 cups shredded cabbage |
1/2 cup mayonnaise |
1 garlic clove, minced |
salsa |
lime wedge |
Directions:
1. In a bowl, whisk beer, flour and salt, blending well.
2. Rinse fish and pat dry.
3. Cut into six oblong pieces.
4. In a deep skillet, heat about one inch of oil to 360°F
5. Coat fish pieces in beer batter and drain briefly.
6. Slide coated fish into oil.
7. Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
8. Mix mayonnaise with a little water to thin, and add the mined garlic.
9. To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.
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