Fish Tacos
Sheri
make batter first and let sit 1 hour before dipping the fish in.
ingredients
- 12 fillets (1 1/2 oz each) cod, catfish, halibut
- 12 corn tortillas
- oil for deep frying
- Batter
- 1 cup flour
- 1 cup dark beer
- 1 tsp garlic powder
- few twists pepper
- Sauce
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- Salsa
- 1 garlic clove - peeled and finely chopped
- 6 ripe tomatoes - diced finely
- Small red onion - peeled and diced
- 2 tablespoon cilantro leaves - chopped finely
- 2 jalapeno chillies - seeded and chopped finely
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Salad
- Finely shredded hard cabbage
- limes - cut into wedges - you’ll need 12 pieces
directions
- 1
First make your batter - whisk the ingredients together until they’re well blended and then beat a little longer to make the batter full of air bubbles ’airy’. Set aside for an hour.
- 2
Mix the sauce ingredients together and put into the fridge.
- 3
Mix the salsa ingredients together - if you can’t get cilantro leaves, use fresh chopped parsley, coriander, chives or similar to your taste - I used shredded basil leaves.
- 4
Have everything ready to assemble before you cook the fish.
- 5
Before you start cooking, give the batter another whisk - this will make it airy again - vital for crispy batter.
- 6
Heat the oil in a pan - when a cube of bread floats to the top, it’s ready.
- 7
Dip each piece of fish into the batter and fry until the batter is golden and crispy.
- 8
Cook the fish in one layer or it might ’steam’ and the batter may go soggy.
- 9
Heat the tortillas in a lightly oiled pan until they are soft and hot.
- 10
Assemble as follows:-
- 11
Lay the tortilla on a plate and layer the fish, sauce, salsa and cabbage - squeeze the lime juice over it all and then fold the tortilla over the filling.
Source: Sheri
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