Description
I went to Baja California to visit parents and tried to copy the taste of what we had at a few taco stands there, and this fried fish taco is closest we could come up with.
Ingredients
- 1 onion, cut into thin slices
- 2 teaspoons salt, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 limes, divided
- water to cover
- ¾ cup sour cream
- ⅓ cup mayonnaise
- 1 quart canola oil for frying
- 18 corn tortillas
- 2 ½ cups all-purpose flour
- 1 (12 fluid ounce) can or bottle dark beer
- 1 ¼ pounds whitefish, cut into 3×1-inch strips
- 1 egg
- ⅓ head cabbage, thinly sliced
- 1 cup pico de gallo salsa
- 1 cup chopped fresh cilantro
Instructions
- Place onion in resealable plastic bag with 1 teaspoon salt
- basil
- and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate
- 8 hours to overnight.
- Combine sour cream
- mayonnaise
- and the juice of 1 lime in a bowl. Mix
- adding more lime juice as needed
- until the white sauce is runny. Cut the remaining limes into wedges.
- Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
- Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
- Whisk flour
- beer
- and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown
- 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
- Place fried fish over warmed tortillas
- topped with the marinated onions
- white sauce
- lime wedges
- cabbage
- pico de gallo
- and cilantro.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 8 hrs 45 mins
Servings: 18