Fish Tacos Recipe

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Fish Tacos

Enjoy your fresh catch in a taco shell! This light and delicious treat will leave your mouth watering for more!

Recipe by Gerardo Solano - Gerardo is a friend of ours and he is a fabulous cook! He can whip up something delicious from anything in the refrigerator! These tacos are excellent!

The Batter:
1 can pale ale beer (Tecate or similar)
2 eggs
1/2 C flour
Seasonings to taste (garlic, salt, pepper)
A splash of Tobasco to taste

For the Fish Tacos:
3 cups sour cream
1 bunch of cilantro, chopped
2 tablespoons lime juice, plus 6 limes, cut in wedges
1 teaspoon salt
Corn oil, for frying
3 tomatoes, small diced
24 corn tortillas
1 1/2 pounds cod or other whitefish cut into 1-ounce strips
Tilapia, Halibut or even Salmon are delish!)
2 Slaw Recipe follows

Directions
Preheat oven to 300 degrees F.

To make the batter:

Beat eggs together and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.

In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon salt, mix well and remove to a serving bowl.

For the fish tacos:
In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.

On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.

Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.

Dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Slaw.

Slaw:
1 head green cabbage
1 large red onion
1 cup cider vinegar
1 cup sugar
1 cup olive oil
1 tablespoon toasted caraway seeds
Salt and freshly ground black pepper
2 bunches scallions (green parts only), for garnish

Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.

Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Refrigerate for 2-4 hours to moisten cabbage, tossing occasionally. Before serving add chopped scallions.

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email: GenniferMitchell@comcast.net | website: www.WestRosevilleNews.com
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