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MAIN DISHES- SEAFOOD- FISH:
San Diego Style Fish
Tacos
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San Diego
Style Fish Tacos |
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BEER BATTER: |
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1
cup |
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flour |
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½
tsp |
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garlic powder |
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¼
tsp |
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red
pepper |
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¼
tsp |
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freshly ground black pepper |
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1
cup |
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beer
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WHITE SAUCE: |
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½
cup |
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mayonnaise |
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½
cup |
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plain yogurt
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TACOS AND ASSEMBLY: |
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vegetable oil for deep frying |
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1
lb |
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cod,
scrod or any white fish fillets |
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salt
to taste |
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1
dozen |
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corn
tortillas |
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shredded cheddar cheese to taste |
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salsa to taste |
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1
head |
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green cabbage, shredded |
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lime
juice, to taste |
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1 |
Prepare
batter: Combine flour, garlic powder, red pepper
and black pepper in a bowl and mix well. Whisk
the flour mixture into the beer in a bowl until
blended. |
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2 |
Prepare
sauce: Mix mayonnaise and yogurt in a bowl. |
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3 |
Prepare
tacos: Heat enough oil in a skillet to 375° to
deep-fry fillets. Rinse the fillets and dip in a
bowl of lightly salted cold water. Drain and pat
dry with paper towels. Coat the fillets with the
batter and fry in batches in the hot oil until
crisp and golden brown; do not allow the fillets
to touch. Drain on paper towels. Heat the
tortillas in a skillet until pliable and warm. |
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4 |
Assemble:
Layer each tortilla with 1 fish fillet, shredded
cheese, white sauce, salsa and cabbage and
drizzle lime juice on top. Fold over to enclose
filling and serve immediately. |
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Servings: 6 |
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Yield: 2 tacos
per serving |
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Cooking Tips |
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*Timesaver: Use
bagged coleslaw mix instead of chopping up cabbage. |
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**A quick, easy way
to warm tortillas. Wrap 6 tortillas stacked in a damp
paper towel. Microwave 30 to 60 seconds until warm. |
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Recipe Source |
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California Sol Food: Casual
Cooking from the Junior League of San Diego |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Just
like those found in Southern California- I converted a few East Coast
fish taco skeptics into fish taco lovers with this recipe!"
-Green Harbor, MA
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