Saturday, June 27, 2020

Baja Fish Tacos

White Sauce:
1 C. mayonnaise
1/4 C. milk
4 T. lemon juice
1 t. garlic salt

Fish Tacos:
2 pkg. Tempura Batter Mix
1 can beer
1 t. salt
1 t. garlic powder
24 oz. boneless cod, cut into 2-inch pieces
6 corn tortillas
2 C. shredded cabbage
2 limes

For the sauce:
  1. Mix all ingredients together and set aside.
For the fish:
  1. Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.
  2. Mix 1 of the packages of batter, but use 1/2 the required amount of water and use beer for the remaining amount instead.
  3. Add the beer until the batter becomes almost like a heavy cream consistency.
  4. Using the other package of batter, add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter.
  5. Deep-fry for about 3 minutes, or until golden brown and cooked through.
  6. Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.

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