Aug 10 2009
Homemade Fish Tacos & Cocktails – recipe
A while back I came across a recipe on Use Real Butter for some good-looking fish tacos. Now, I’m not a big fan of fried fish – or fried anything for that matter (too messy), but my mom never minds frying something for us. So, when I was visiting her on our trip to the US, we took the opportunity to make this together.
I can’t remember where I got the recipe for the white sauce that we used, or if i just made it up as I thought it should taste, but if you do a Google search for “fish taco white sauce recipe“, you’ll have plenty of recipes to choose from.
My mom ended up frying more fish than we could eat in tacos that day, so she froze the leftovers and said that they defrosted very nicely and remained crispy if you cooked them in the toaster oven. So, if you like to have fried fish, but don’t like to fry all the time, it would be a good idea to make a large batch of these and freeze them for later use.
1 Lb. Orange Roughy Fillets (original recipe called for red snapper)
1 Cup Four
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 Cup Beer (we used Dos Equis)
Oil for deep frying
Corn Tortillas
White Sauce (see Google search to find a recipe)
Shredded Lettuce
any other desired topping like: Avocado slices, cilantro, cabbage, shredded carrots, etc
Directions:
Heat the oil in a frying pan until it reaches 177°C (350°F).
Wash and pat-dry fish fillets. Slice into 1-inch thick strips. Set aside.
In a large bowl combine the flour, baking powder, and salt. Whisk to combine thoroughly. Then, pour in the beer and mix with a spoon until smooth and no longer lumpy.
Dip a piece of fish into the batter so that it is thoroughly coated and place in the frying pan. Repeat with a few more strips of batter-coated fish, but make sure not to crowd the pan. Fry until pieces are golden in color (about 4 minutes).
Remove the fish to a cooling wrack that has something (like a cookie sheet) bellow it to catch the oil that will drip off the strips.
Serve on tortillas with your choice of toppings.
Makes 6-8 servings.
Serve with beer or a margarita to help cut the grease!
Or, try one of these great cocktails from For the Love of Food:
Nicole, these look amazing! Next time you’re in Texas, I’m coming over for dinner!