12 Jul Killer Fish Taco Recipe
Yield 12 tacos
I don’t miss San Diego very much but I do miss those tacos. Good ones on the East Coast are few and far between so I had to come up with my own recipe. Give it a try, it’s a great summertime treat….
- 2 Eggs
- 2 Cups All Purpose Flour
- 2 Cups Pale Beer
- 2 TBSP Corn Starch
- 2 tsp baking powder
- 2 tsp sea salt
- Fresh ground black pepper
- Mix together all ingredients & mix until smooth. Set aside
- 3 cups sour cream
- 2 tsp lime zest
- 2 Tbsp fresh lime juice
- 1/4 tsp cumin
- 1/4 tsp chipolte powder
- 1/4 cup chopped cilantro
- Salt to taste
- Whisk together all ingredients
- 1.5 lbs fresh cod cut into finger sized strips
- 24 white corn tortilla (don’t go for the flour tortilla. It’s just not the same)
- Wrap in foil & heat in an 350 degree oven until soft & moist.
- 1 head green cabbage cored & fine julienned
- 2 ripe tomatoes concassed
- 2 Jalapenos fine julienned (seeds removed)
- Fresh chopped cilantro
- Pre heat fryer to 350 degrees
- Dip each piece of fish in batter and carefully place in fryer. Don’t overload the fryer. Do this in multiple batches.
- When the fish is golden brown remove & place on a sheet pan with paper towels.
- Season with salt.
- Double layer 2 tortillas per taco
- Spread a Tbsp of Sauce on the tortilla, then add a handful of cabbage.
- Place 2 pieces of cooked cod on top of cabbage
- Garnish with tomato, chopped cilantro & jalapeno
Best Wines for Fish Tacos
Frenzy Marlborough Sauvignon Blanc 2018$13.33
The 2018 Frenzy Malborough Sauvignon Blanc is a fabulous value white wine, loaded with green apples, pears and white peaches plus a hint of spice. It’s juicy and fresh, the perfect cocktail hour white. It’s what is referred to as the perfect ‘pool wine’. It’s great paired with just about anything or just enjoyed on its own.
Quinta de Couselo ‘Couselo’ Albarino 2018$18.00
Jose’s estate Couselo is located just north of Portugal in Rias Baixas. It’s a coastal wine, sourced from old Albarino vines. This is electric Albariño with a stony minerality that makes it both fantastic with anything from the sea but also just as good with a pre-meal apertif. The perfect compliment to spring