Baja Fish Taco's (From A San Diego Restaurant)
· Oil
· 2 packages Tempura Batter Mix
· 1 can beer
· 1 teaspoon salt
· 1 teaspoon garlic powder
· 1 to 1 1/2 pound boneless Cod, Haddock or Red Snapper, cut into 2-inch pieces
· 6 corn tortillas
· 2 cups shredded cabbage
· 2 limes
· 1 avocado sliced and sprinkled with lime juice, olive oil, salt and pepper
· Directions
· Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.
· Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.
· Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through.
Place fried cod pieces on warmed corn tortillas, add Baja sauce to fish, a little shredded cabbage and avocado slice and a sprinkle of lime juice.
· Baja Sauce
· Ingredients:
½ cup sour cream
½ cup mayonnaise
½ teaspoon - crushed oregano
A dash - ground cumin (to taste)
dash Garlic powder (to taste)
2 jalapenos chopped
1/4 cup chopped cilantro
2 limes juiced (or to taste)
Mix all ingredients together in bowl, stir well and serve
