FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA
I went to Baja California to visit parents and tried to copy the taste of what we had at a few taco stands there, and this fried fish taco is closest we could come up with.
Provided by unclejjp
Categories World Cuisine Recipes Latin American Mexican
Time 8h45m
Yield 18
Number Of Ingredients 17
Steps:
- Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
- Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
- Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
- Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
- Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
- Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.
Nutrition Facts : Calories 673.9 calories, Carbohydrate 30.6 g, Cholesterol 35 mg, Fat 57.3 g, Fiber 3.5 g, Protein 10.8 g, SaturatedFat 8.6 g, Sodium 411.4 mg, Sugar 2 g
FRIED FISH TACOS
Make and share this Fried Fish Tacos recipe from Food.com.
Provided by Chef Gorete
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large deep frying pan about 1/3 full of vegetable oil. Heat to 375°F.
- Place the breadcrumbs in a dish. In a separate dish, beat the eggs with salt and pepper and the water.
- Cut each fish fillet into 4 equal pieces , then season with salt and pepper. Dip the fish into the eggs, then into the panko bread crumbs. Place on a tray lined with paper towels and let rest for 15 minutes to allow the breading to set.
- Cook the fish a few pieces at a time until golden brown and cooked through, about 5 - 7 minutes. Drain on paper towels.
- To warm the tortillas, heat a dry frying pan over medium heat and warm the tortillas in the pan until it softens and is hot, about 30 seconds.
- Spread the dip on the tortillas, then top with the coleslaw, avocado, tomato then the fish.
- *Chipotle Mayonnaise; 1 cup mayonnaise, 2-3 chipotle chilies (canned in adobo), 1 tablespoons adobo sauce and juice from 1/2 a lime. Blend all of the ingredients in a food processor, then cover and refrigerate.*.
Nutrition Facts : Calories 423.1, Fat 7.3, SaturatedFat 1.6, Cholesterol 122.5, Sodium 417.3, Carbohydrate 56.9, Fiber 5.6, Sugar 3, Protein 31.3
FRIED FISH TACOS
Make and share this fried fish tacos recipe from Food.com.
Provided by Joni Young
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk together beer, flour, and salt.
- Rinse fish, and pat dry.
- Cut into 10 equal pieces.
- In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C).
- Using a fork, coat fish pieces in batter.
- Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature.
- Fry until golden, about 2 minutes.
- Lift out with a slotted spoon, and drain briefly on paper towels; keep warm.
- Repeat to fry remaining fish.
- Stack 2 tortillas.
- Place a piece of fish and 1/2 cup cabbage in the center of the tortillas.
- Garnish with mayonnaise, lime wedges and salsa.
CHOPPED FRIED-FISH TACOS (TACOS DE SALPICóN DE PESCADO)
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's no need to find perfect-for-presentation fillets, so this is a great way to use those that aren't flawless, as long as they're fresh.
Provided by Roberto Santibañez
Categories Kid-Friendly Quick & Easy Cinco de Mayo Dinner Lunch Cod Healthy Low Cholesterol Tortillas Lime Juice Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 16 tacos
Number Of Ingredients 11
Steps:
- Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
- Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
- When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
- Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa.
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