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|01-08-2013, 11:06 AM||#1|
Join Date: Sep 2008
My Ride: 01 330ci
beer battered "white fish" tacos
i used grouper and mahi but any good white fish will do....
i first started by chopping the toppings...
- 1 head green cabbage
- 1 red onion
- 1 bundle of cilantro to add in the sauce and on top of taco
now its time to make the sauce pictured on the left. this is a baja style sauce typical of the taco you would find in socal..
- equal portions of mayo and sour cream
- juice of 1 big lime or 2 small dry limes
- zest of 1 lime
- couple heavy dashes of hot sauce
- 3 cloves of garlic
- half the bundle of chopped cilantro
now we work on the fish
mahi already sliced waiting for the grouper
nice looking grouper
mahi was on sale at $8 a pound and bought earlier and sliced so close up of the mahi
now we cut the fish into strips about 2 inches long and a 1/2 to an inch thick and soak in milk for about 15min. this will remove a lot of "fishyness" and make the meat like butter
heat canola or peanut oil to 350-375... or you can tell its ready when you stick a wood utensil in the oil and bubbles form around it instantly. you can put a drop of batter and see how it fries up to tell how hot the oil is.
now its time to make the beer batter. always make right before you fry the fish and use ice cold beer. i also like to put the bowl of batter in a bigger bowl with some ice in it to keep it cold.
we had a lot of fish so i doubled this amount but..
- 2 cups all purpose flour
- zest of 1 lime
- season to your taste. i put about 8tbls of seafood magic
- 12 oz of dark beer
mix well... the consistency should be a tad bit thicker than pancake batter
now set up a system where you have 2 tongs. one to use for the fish and batter.... and one to pull fish out of the fryer with
i also like to keep my fish separate so i know what i am frying
slowly put the battered fish into the oil. each chunk should take about 4-5 min
drain on paper towels
assemble tacos and enjoy
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