Recipe courtesy of Jim Peyton (lomexicano.com)
Makes 4 servings (2 tacos each)
¾ c. all-purpose flour, plus more for dredging the fish
¼ c.cornstarch
1 t. baking powder
½ t. salt
1 c. cold beer
Oil for deep frying (I prefer peanut oil)
8 pieces of fish filet, about 4 inches long and just over ½ inch thick (cod, haddock, Pollock, white sea bass, or catfish work well)
8 corn tortillas
Coleslaw
Fish taco sauce (recipe below)
Lime wedges
Salsa(s)
Make the batter: Mix the ¾ cup flour, cornstarch, baking powder and salt together, and stir in the beer until the mixture is reasonably smooth.
Heat the oil: Bring around 2 inches cooking oil in a deep skillet or pot to 400 degrees. The temperature will drop as soon as you add the fish, but you want to keep it close to 350 degrees.
Heat the tortillas: Just before frying, place the tortillas in a tortilla warmer or wrap them in a towel and heat them in a microwave, about 30 – 40 seconds on high.
Batter and fry the fish: Roll the pieces of fish in flour and shake off the excess. Using kitchen tongs, one at a time, dip the filets in the batter and then slowly submerge them in the hot oil. Do not crowd them as that will cause the oil temperature to drop too much. About 3 – 4 pieces at a time is the maximum for most home appliances. When the filets are golden brown and cooked through, remove them from the oil with kitchen tongs and place them on paper towels to drain.
Make and serve the tacos: Place two hot tortillas on each of four serving plates, overlapping the top one by about 2 inches. Place two fried filets in the center of each two tacos. You can either top them with a little coleslaw and sauce or put those items on the table with the lime wedges, fish taco sauce, and salsa so people can serve themselves.
The Fish Taco Sauce:
½ c. good mayonnaise, such as Hellman’s or Best Foods
½ T. sriracha hot sauce, or substitute Tabasco sauce
1 T. lime juice
2 large cloves garlic put through a garlic press or minced
½ t. hot smoked paprika
1 ½ T. extra virgin olive oil
3 T. capers
2 t. minced parsley
Thoroughly combine all ingredients.