Prep 15 mins
Cook 1 hr
The original recipe is from The Gourmet Cookbook, and is adapted from the tacos served at Rubio's Baja Grill. I've made a couple changes, but mostly to the sauce -- trying to duplicate the wonderful sauce used at Barryhill Baja Grill in Houston. It may take a little more work but frying the fish twice is what gives it a crisper crust.
- 1 cup beer, plus
- 2 tablespoons beer (NOT DARK)
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon dried Mexican oregano
- 1⁄2 teaspoon fresh ground black pepper
- 2⁄3 cup mayonnaise
- 1⁄3 cup plain yogurt
- 1 tablespoon chopped chipotle chile, seeded
- 1 teaspoon adobo sauce (from chipotle can)
- 1 teaspoon Dijon mustard
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro
- 1⁄2 teaspoon kosher salt
Fish for Tacos
- 8 cups vegetable oil, for deep-frying
- 1 cup all-purpose flour
- 1 lb cod fish fillet, cut into 3 by 1/2 inch wide strips. (tilapia, Alaskan pollack, catfish or mahimahi can be substituted)
- 24 corn tortillas
- finely shredded red cabbage
- lime wedge
- fresh salsa
- pico de gallo (Pico De Gallo)
- Make the Batter:.
- Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
- Transfer to a bowl and let stand, covered for 1 hour.
- Make the Sauce:.
- Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.
- Fry the Fish:.
- Put a rack in middle of oven and preheat oven to 350°F.
- Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
- Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
- Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
- Repeat with the remaining fish (returning oil to 350 °F between batches).
- Set pan of oil aside.
- Heat the Tortillas and Refry The Fish:.
- Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
- Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
- With a slotted spoon, transfer to paper towels to drain again.
- To Serve:.
- Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
- Serve with lime and salsa on the side.
Very tasty and the double frying technique provides nice crispy fish.
The sauce for the tacos rocks
Fabulous! These were the best fish tacos we have tried, and we have had more than a few. I used tilapia and the fish was nice and crispy, and the sauce was a perfect pair with the pico de gallo. Thank you.