Sunday, May 22, 2011

The best ever fish tacos... for real.

5.7.11 : 127/365

We received a really handy gift for Christmas from my new Sister in law and we knew exactly what we were going to use it for. We've become great fans of hitting up a concert at the New York State Fair whenever possible (last year was a bust... blasted honeymoon ;) ) and have already chosen one for this year. I'll let you know how it is afterwards... there is a little while to go!

Dinner was a little bit of deep fried this, and a little bit of deep fried that... but O. M. G. my heart flutters for these Calamari and fish tacos... FLUTTERS, I tell ya.

 These are the mister's signature Calamari. He is an expert and I challenge anyone to say that they aren't the best!

Another dish that we have been dying to try for awhile is a deep fried version of fish tacos. We made a non fried version last year and while it was good, we weren't blown away. Now that we have tried these, it is obvious that this was the way to go.

These are the taco we made after stumbling across her show one day. Seriously, they were fantastic... I don't have any other words!

Baja Style Fish Tacos

Recipe courtesy Marcela Valladolid, 2009
Show: Mexican Made Easy Episode: Family Favorites


Beer Batter:
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
Cream Sauce:
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Fish Tacos:
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional


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 

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