San felipe-style fish tacos in beer batter

18 Servings

Ingredients

Quantity Ingredient
2 pounds Firm-fleshed fish fillets
½ cup Unbleached flour
2 Eggs -- separated
½ teaspoon Garlic salt
1 teaspoon Oregano
½ teaspoon Black pepper
¼ teaspoon Cayenne pepper
¾ cup Beer -- room temperature
¾ cup Unbleached flour
2 cups Canola oil
18 Fresh corn tortillas
½ cup Mayonnaise
½ cup Plain yogurt -- or sour
Cream
½ teaspoon Salt
1¾ cup Shredded cabbage -- Napa
½ cup Oil
10 Chiles de arbol
2 Tomatoes
½ cup Tomato sauce -- canned
½ teaspoon Salt

Directions

SALSA BLANCA:

ROSARITO BEACH SALSA: Cut fish into strips about 2 inches wide and 3 inches long. Roll in the ½ cup flour, dust off excess. Set aside while mixing batter.

Beat together egg yolks, seasonings, beer and the ¾ 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@... O

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