Battered Fish Tacos With Baja Slaw Food

BAJA FISH TACOS

Steps:

• Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
• Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
• Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
• In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
• Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
• Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
• Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
• Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
• Note: Nutritional Information does not include the chipotle sauce.

BAJA STYLE FISH TACOS

Steps:

• For the Beer Batter:
• Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce:
• Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish:
• In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
• *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
• **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

BATTERED FISH TACOS WITH BAJA SLAW

Steps:

• In a large bowl, combine cracker crumbs, Panko, flour, taco seasoning, egg, water, and lime juice into a very thick batter.
• Cut the fish into strips about 1-inch thick and 4-inches long. Pat the fish pieces dry between two paper towels so the batter can adhere.
• Use a spatula to stir the fish into the batter and coat all the pieces.
• Heat 1-inch of oil in a large cast-iron skillet over medium-high heat, until it reaches 375F. Remove a few fish pieces from the bowl, allow the excess batter to drip back into the bowl, and add them to the skillet. Working in batches, fry the fish until golden, flipping the pieces once to cook the other side. Transfer the fish to a plate lined with paper towels.
• Assemble the taco by placing a thin layer of cabbage on each tortilla, adding some fish pieces, and topping with avocado slices, pico de gallo, and a generous drizzle of sour cream.

BEER-BATTERED FISH TACOS

Steps:

• First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
• For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
• Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
• Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
• Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
• Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.

BAJA FRIED FISH TACOS, A SAN DIEGO SURFERS DELIGHT!

Steps:

• In a bowl, whisk beer, flour and salt, blending well.
• Rinse fish and pat dry.
• Cut into six oblong pieces.
• In a deep skillet, heat about one inch of oil to 360°F
• Coat fish pieces in beer batter and drain briefly.
• Slide coated fish into oil.
• 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.
• Mix mayonnaise with a little water to thin, and add the mined garlic.
• 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.

BAJA FISH TACOS

Steps:

• Using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash(If using a gas grill, preheat to medium high). Spread the coals in an even bed.
• Cut the mahi-mahi into 16 equal slices.
• Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
• Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
• Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
• Place 2 pieces of grilled fish on the center of each tortilla, and top with the Southwestern Slaw and chipotle pico de gallo. Add a dollop of Mexican crema or sour cream, fold in half, and serve immediately. Enjoy!

RACHAEL RAY'S BAJA FISH TACOS

Steps:

• Pre-heat oven 250°F.
• Wrap the tortillas in foil and place them in the oven to warm up while you prepare the rest of the meal. Or, wrap them in a clean, damp kitchen towel and microwave them until warm and pliable right before you're ready to eat.
• In a large, heavy-bottomed pot, add about an inch and a half vegetable oil; make sure the pot is deep enough so you have a few inches between the top of the layer of oil and the edge of the pot. Heat over medium-high heat until the oil temperature reaches 375°F To see if it has reached the desired temperature, drop a cube of bread in the oil. If it browns up by the count of 40, it's good to go. Another way to check is to place the tip of the handle to a wood spoon in the oil, if little bubbles form on the sides, the oil is ready.
• While the oil is heating up, prepare the avocado sauce: in a food processor, add avocados, garlic, sour cream, zest and juice of two limes and blend until smooth.
• For the batter for the fish, combine the flour, salt, sugar and baking powder together in large bowl. Whisk in the beer, hot sauce and sesame seeds, and stir until the batter is smooth. The batter consistency should be quite thick, so add the beer accordingly.
• Season the fish with the coriander, chipotle powder and salt.
• Working in batches, drop some of the seasoned fish into the bowl with the batter and coat completely. Using a fork or tongs, gently remove the fish from the batter and carefully place into the hot oil. Cook fish for 4-5 minutes, turning continuously, until golden and crispy all over. Cook them in batches if you need to; you don't want to overcrowd the pot. Remove pieces to a paper towel-lined platter.
• While the fish is frying, prepare the cabbage mixture: place a large skillet over high heat with two turns of the pan of vegetable oil, about two tablespoons. Once hot, add the shredded cabbage and sliced onions, and cook for 2-3 minutes, stirring frequently. Season with some salt, pepper and juice of one lime.
• Add 2-3 pieces of the fish to a tortilla, then top with the avocado sauce and cabbage salad. Fold it and eat it up!

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW

Steps:

• In a small bowl, mix salsa and mayonnaise; set aside.
• In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
• Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
• In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
• To assemble, place 2 corn tortillas each on 4 individual plates.
• Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.