Baja cali fish tacos11/22/2023 This batch needed about 4 minutes per round to cook.Ĭontinue cooking as many as you need. Once the exterior turns a deeper brown remove them carefully and set them on some paper towels to drain. If the oil is shallow in your pan be sure to flip them once about halfway through cooking. Since we're using a small amount of oil, cooking only 3-4 pieces at a time is the best route - if you add the whole batch the oil temp will drop too much. Otherwise, I've found that a setting of 6/10 on my electric stove will keep the oil at approximately 360F once it has heated up all the way, but of course stoves will vary.Ĭoat each fish stick with batter and gently add them to the pre-heated oil. If you don't have a kitchen thermometer it's worth adding one to your list - you can get them super cheap from Amazon. If your exterior is browning too quickly then your oil is too hot, if the interior isn't cooking all the way through then your oil is too cold. Frying fish in oil that is too hot, or too cold, is a massively frustrating experience.ģ-4 minutes in 360F oil does the job quite well, with crispy exterior and fully cooked fish inside. The key is to get the oil up to 350-360F before putting in the fish. If, like me, you cringe at the thought of a huge vat of frying oil in your kitchen, then use a narrow, deep saucepan and you'll only need a few cups of oil to make these tacos. You might need to add more beer to get the right consistency, I added an additional 1/4 cup of beer to this batch. Whisk together until you have batter that resembles thick paint. I'm using some of this pure chile powder, but you can consider this optional, seasoning the flour with salt is more important.Ĭombine this mixture well and then add 1 cup of beer. Season the fish on both sides and cut into strips in the realm of 1" x 3".īeer is the preferred liquid for this batter as it leads to lighter, crispier tacos ( why beer?).ġ teaspoon ground New Mexican chile (optional) If you want to go all the way and use 100pct yogurt, keep in mind that adding even a pinch of fat will make it taste infinitely better - a tablespoon of mayo or heavy cream will do the job.īut you've got lots of good options, with cod, tilapia and catfish being common picks for deep frying. For example, you could use 3/4 cup plain Greek yogurt and 1/4 cup mayo and still end up with a great tasting sauce. You can also substitute some or all of the mayonnaise with plain Greek yogurt if you want a lighter version. More info on working with chipotles here. I typically scrape out the seeds of the chipotles before adding them to the blender. You might need to add a splash of water to get it to combine well. It's easy to make too, simply add the following ingredients to a blender and combine well: It's the perfect fit for these tacos, but it's so good that you can use it on just about anything (including these improvised Cuban sandwiches). If you're new to the goopy Chipotle Crema you're in for a treat! It'll be much sharper tomorrow, but I think it's still worth making it even if you want to use it a half hour from now. This should all fit into a single Mason jar, including the vinegar-water mixture.Ĭover and give it a good shake, letting it rest in the fridge until you need it. So in the above pic you've got:Ĭombine these well in a mixing bowl along with the following ingredients: The idea is to chop enough veggies for a single Mason jar, give it a shake in a seasoned vinegar mixture, and let it pickle until you need it. Curtido is a fiery, pickled slaw, but you can consider this step optional - tossing the cabbage with some seasoning and lime juice would work well too.Ĭurtidotypically needs time to pickle (usually overnight), but it will still give you some twang even 15-20 minutes after making it, so we'll get a batch started before making the fish batter. Giving the cabbage some acidity adds another layer to these tacos, so we're making a half batch of cabbage-only Curtido. Keep the original specs in mind and your family and friends will be very happy with the the results! Luckily it's easy to whip up an authentic batch without booking a trip to Baja. The closer you live to the seaside communities in Baja California, the closer you'll be to the original incarnation of Baja Fish Tacos: fried fish, sharp cabbage, and some gooey creamy spiciness. I've been getting lots of fish taco questions lately, have you tried these Baja Fish Tacos yet?! It's one of the most popular recipes on the site and when you load them up with some goopy Chipotle Crema they are absolutely delicious!
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |