Fried Fish Tacos to Remind You of Baja California recipe
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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 3x1-inch strips 1 egg ⅓ head cabbage, thinly sliced 1 cup pico de gallo salsa 1 cup chopped fresh cilantro
Nutrition Info
- 673.9 caloriescarbohydrate: 30.6 gcholesterol: 35 mgfat: 57.3 gfiber: 3.5 gprotein: 10.8 gsaturatedFat: 8.6 gservingSize: -sodium: 411.4 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Fried Fish Tacos to Remind You of Baja California
Directions
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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.