Favorite Fish Tacos, Baja Style
Submitted by HBeachlady
1/2 tsp baking powder
1/2 tsp crushed oregano
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
salt & pepper as you like
1 egg yolk
4-6 oz beer (I use Sierra Nevada Pale Ale)
oil for frying
1/2 cup mayonnaise
1 tbsp chopped cilantro
1 ripe avocado
2 cups shredded cabbage
1 lb shark or tuna filet
steamed corn tortillas (Mission super size white corn work well)
Lime for squeezing
Fresh jalapeno to taste
1. Get all the batter ingredients together. In a medium bowl, mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too thick, feel free to add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish.
2. Cover the batter and let it sit in the fridge for at least 3 hours. You can even let it sit overnight or through the work day. As a variation, you can whip an egg white into a thick froth and fold that in just before you dip the fish. This will make a deeper, lighter batter.
3. When you're ready to start cooking the fish, heat the oil to 375 or so. Mix the mayo, cilantro, jalapeno and lime juice. Slice the avocado. Slice the cabbage paper thin. And cut the fish into portions that will fit well in a taco after you fry them.
4. Once the oil is hot, dip the fish in the batter and get it well coated. Cook one slice at a time. Drop a slice into the oil while the batter is still dripping off and fry it for about 4-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas.
5. Grab a steamed tortilla, add a piece of fish, a couple slices of avocado, sprinkle on some cabbage, add sauce to taste, and just before you eat it, squeeze on some lime juice.