Fried Fish Tacos To Remind You Of Baja California - cooking recipe

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
Preparation
    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.

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