Fried Fish Tacos
Ingredients:
boned and skinned, white fish (I used catfish fillets)
corn tortillas
shredded lettuce
1 cup dark beer
1 cup flour
1 tsp. paprika
salt for seasoning
vegetable oil for frying
**dressing
1/2 cup mayonnaise
2 tbs. ranch dressing
a big squirt of ketchup
1 tbs. fresh lime juice
1 tsp. dijon mustard
2 tsp. hot sauce (optional)
Directions:
Cut the fish into relatively similar sizes. Prepare batter by mixing beer, flour, paprika, and some salt. Coat fish with batter.
Pour an inch high of vegetable oil into a deep frying pan. Heat oil until it reaches 350 degrees [F]. Since I don't have a thermometer, I just tested the oil temperature by dropping some batter into the oil and looking for bubbles to form around it.
Carefully drop fish pices into the oil. Remember not to add too many at a time or else the temperature of the oil will drop dramatically. Cook on each side for about 2 minutes, until they are golden brown. When they are done, drain fish on paper towels to remove excess oil.
To assemble the taco, place fish into corn tortilla and top with a layer of shredded lettuce and dressing of choice.
I incorporated some pancake batter mix with my flour to give the fish a fluffier coating. Definitely recommended. And with my leftover tortillas I made...
Sugar&Spice Tortilla Chips
Ingredients:
flour or corn tortillas
1/2 cup sugar
2 tsp. cinnamon
vegetable oil for frying
Directions:
Combine sugar and cinnamon. Cut tortilla into wedges (6 or 8 depending on the size of your tortilla). Drop them into hot oil. They don't take long to brown so keep an eye on them. Flip them over when they attain a light golden brown color. As soon as you take them out of the oil, place on a paper towl and liberally sprinkle sugar and cinammon mixture.
Directions:
Cut the fish into relatively similar sizes. Prepare batter by mixing beer, flour, paprika, and some salt. Coat fish with batter.
Pour an inch high of vegetable oil into a deep frying pan. Heat oil until it reaches 350 degrees [F]. Since I don't have a thermometer, I just tested the oil temperature by dropping some batter into the oil and looking for bubbles to form around it.
Carefully drop fish pices into the oil. Remember not to add too many at a time or else the temperature of the oil will drop dramatically. Cook on each side for about 2 minutes, until they are golden brown. When they are done, drain fish on paper towels to remove excess oil.
To assemble the taco, place fish into corn tortilla and top with a layer of shredded lettuce and dressing of choice.
I incorporated some pancake batter mix with my flour to give the fish a fluffier coating. Definitely recommended. And with my leftover tortillas I made...
Sugar&Spice Tortilla Chips
Ingredients:
flour or corn tortillas
1/2 cup sugar
2 tsp. cinnamon
vegetable oil for frying
Directions:
Combine sugar and cinnamon. Cut tortilla into wedges (6 or 8 depending on the size of your tortilla). Drop them into hot oil. They don't take long to brown so keep an eye on them. Flip them over when they attain a light golden brown color. As soon as you take them out of the oil, place on a paper towl and liberally sprinkle sugar and cinammon mixture.
1 comment:
Glorious.
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