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Title: San Felipe Style Fish Tacos in Beer Batter
Categories: Ethnic Sauce Seafood
Yield: 18 Servings
| 2 | lb | Firm-fleshed fish fillets |
| 1/2 | c | Unbleached flour |
| 2 | Eggs -- separated | |
| 1/2 | ts | Garlic salt |
| 1 | ts | Oregano |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Cayenne pepper |
| 3/4 | c | Beer -- room temperature |
| 3/4 | c | Unbleached flour |
| 2 | c | Canola oil |
| 18 | Fresh corn tortillas | |
| 1 | Salsa blanca: | |
| 1/2 | c | Mayonnaise |
| 1/2 | c | Plain yogurt -- or sour |
| 1 | Cream | |
| 1/2 | ts | Salt |
| 1 3/4 | c | Shredded cabbage -- napa |
| 1 | Rosarito beach salsa: | |
| 1/2 | c | Oil |
| 10 | Chiles de arbol | |
| 2 | Tomatoes | |
| 1/2 | c | Tomato sauce -- canned |
| 1/2 | ts | Salt |
Cut fish into strips about 2 inches wide and 3 inches long. Roll in the 1/2 cup flour, dust off excess. Set aside while mixing batter. Beat together egg yolks, seasonings, beer and the 3/4 cup flour until well blended. Whisk egg whites until they resemble soft whipped cream, then fold gently into batter. Set aside. This batter holds up quite well for up to 1 hour. Heat oil in flat-bottomed wok or cast iron skillet. Dip floured fish pieces in the beer batter and carefully slip into hot oil. Fry unto fish turns a deep gold, turning so it browns evenly. Remove to crumpled paper towels to drain. Warm corn tortillas on a griddle placed next to wok or skillet. (Or in oven.) For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes 1 cup. For the Rosarito salsa: Heat oil in a small cast iron pan and fry the chilies in in it until they are a deep burnished red. This step gives the salsa an incomparable smoky flavor. Remove to paper towels and blot off oil. While the chilies are cooling, broil the tomatoes about 5 minutes, turning once. Remove cores and most of the skin. Stem chilies and break pods into pieces. Place tomatoes, tomato sauce, salt and chilies in the bowl of a food processor: process until chilies are broken up into small, dark flecks. Use for tacos and over eggs. Makes 1cup. Spread a scant tablespoon of Salsa Blanca over warm tortilla, add a heaping tablespoon of shredded cabbage and press into sauce. Add 2 or 3 chunks of fried fish and drizzle withRosarito Beach Salsa. Eat immediately. Makes 18 tacos.
Recipe By : Gust Vreneos, Cathedral City, CA
From: owner-Mm-Recipes@idiscover.Net O
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