Fried Fish Tacos to Remind You of Baja California Tasty Recipes

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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."

Ingredients :

• 1 onion, cut into thin slices
• 2 teaspoons salt, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 limes, divided
• water to cover
• 3/4 cup sour cream
• 1/3 cup mayonnaise
• 1 quart canola oil for frying
• 18 corn tortillas
• 2 1/2 cups all-purpose flour
• 1 (12 fluid ounce) can or bottle dark beer
• 1 1/4 pounds whitefish, cut into 3x1-inch strips
• 1 egg
• 1/3 head cabbage, thinly sliced
• 1 cup pico de gallo salsa
• 1 cup chopped fresh cilantro

Instructions :

Prep : 30M	Cook : 18M	Ready in : 8H45M

• 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.

Notes :

• Any variety of white fish will do. You could also use already breaded fish.
• This recipe can be baked instead of fried.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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