Fish Tacos
These are probably the most kick-ass fish tacos ever. Definitely not for those on a diet but they taste so damn good that it is worth the extra weight. I usually make them in a large batch and keep the extra fish in a ziplock bag with a paper towel in it to keep the moisture off the fish. This stuff is just as good the next day though the fish will get soggy. The recipe calls for cod but you can use just about anything. Coming from the south, I’m partial to catfish myself. It also calls for English cucumbers (not a problem for Bob and Bobette) though you can use regular ones and just remove the seeds before slicing. I suggest a dark beer like Negro Modelo for the batter.
I picked this one as my first recipe to post because it actually has measurements. Most of my stuff just has ingredients.
Source Tacos and Sauce - http://home.pacbell.net/macknet/fishtaco.html
Source Slaw - http://www.recipezaar.com/107477
INGREDIENTS
Batter
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
Sauce
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeño pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
The Rest
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
- To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
- To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, oregano, cumin, dill, and cayenne.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Slaw
A nice, refreshing topping for your tacos. Adds a bit of tang, sweetness, and cool crunch.
INGREDIENTS
1/4 green cabbage
1/4 cup chopped white onions
1/4 cup chopped English cucumbers
1/2 bunch cilantro, chopped
1 lime, juice of
salt and pepper
Make the cabbage slaw: chiffonade cabbage, add onion, cucumber and cilantro; squeeze juice of 1 lime over the top and toss; add salt and pepper to taste; let sit at room for 30 minutes.
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Glad you liked it Pat. This is one of the meals I’ve been craving since our diet… I mean watching our weight. I’ve tried everything to keep the fish crispy for leftovers but it just doesn’t work. You’re right, though, it still tastes good. I actually like the cabbage better the next day as I’m not a fan of cabbage either and the dressing tends to overtake the flavor.
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After repeated hounding by Theresa, I finally made this dish. I dragged my feet for two reasons, first, I don’t really like cabbage, and second, I don’t have a deep fryer and I really don’t have any experience cooking like that.
I thought this was going to be a lot of work, and while it isn’t a 15 minute dish, it really is not that had. The sauce is easy, Theresa’s take on it is that it is fancified Tartar Sauce. The slaw is easy, and so the only real challenge is the frying part, which I am sure if you have done it a few time is a snap. For me, doing it the first time, it was really not that difficult at all. I used an Irish Red for my beer in the batter, and this dish as a whole was really very good.
The fried fish coupled with the slaw makes it a very crunchy meal which is a huge hit with both Theresa and our 6-year old girl. Tom made reference to the fish getting soggy for leftovers, and that certainly was true, hoever, after being reheated, the leftovers were still very good. I liked the slaw as well. I liked it alot on the tacos, leftover, it was OK, but again, I am not a big cabbage fan, so coming from me this should be a ringing endorsement.
Bottom line, this is well worth the effort, I’ll definately make it again.