Ingredients :
- 1 lb boneless, skinless fish filets (halibut, cod, mahi mahi, grouper, etc
- Vegetable oil, to a depth of 1 1/2 inches for frying
- 12 warm corn tortillas
- For Batter:
- 1 cup beer
- 2 cloves garlic
- 1 tsp yellow mustard
- 1 tsp chicken base
- 1/2 tsp Mexican oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup AP flour
- 1 tsp baking powder
- For Sauce:
- 1 cup Mexican crema or sour cream
- 1 Tbs mayonnaise
- 1 Tbs milk
- 1/2 lime, juiced
- 1/2 tsp salt
- For Garnish:
- 1 cup sliced cabbage
- 1 cup salsa
- 2 limes, wedged
Method :
- Heat the oil in a deep, heavy skillet to 370 degrees on a deep-fry thermometer. Heat oven to 200 degrees. Set out a plate lined with paper towels. Put a wire rack over a baking sheet.
- Finely chop the garlic, sprinkle 1/2 teaspoon of salt, then mash back and forth with the side of your knife across your cutting board until crushed to a puree.
- Scrape into a medium bowl and add the oregano, black pepper, mustard, base, and beer. Add the flour and baking powder to the wet ingredients and whisk just until combined.
- Mix crema, mayo, milk, lime juice and salt.
- Cut the fish into pieces about 3 inches long by 1/2 inch square.
- Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the hot oil. Continue with a few more pieces of fish, filling the hot oil but not crowding it.
- Fry, turning the pieces regularly, until deep golden and crisp, about 4 minutes. Drain on paper towels; then transfer to the rack. Keep warm in the oven while you fry the rest of the fish.
- Serve fried fish pieces in tortillas with cream sauce, cabbage, salsa of your choice, and a wedge of lime.
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