Fried Fish Tacos to Remind You of Baja California
Description
Breaded in beer batter, these fried fish tacos are perfected with a signature topping: onions marinated overnight in lime juice and herbs.
Ingredients
•
1 onion, cut into thin slices
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2 teaspoons salt, divided
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1 teaspoon dried basil
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1 teaspoon dried oregano
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4 limes, divided
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water to cover
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3/4 cup sour cream
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1/3 cup mayonnaise
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1 quart canola oil for frying
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18 corn tortillas
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2 1/2 cups all-purpose flour
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1 (12 fluid ounce) can or bottle dark beer
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1 1/4 pounds whitefish, cut into 3x1-inch strips
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1 egg
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1/3 head cabbage, thinly sliced
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1 cup pico de gallo salsa
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1 cup chopped fresh cilantro
Directions
1
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.
2
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.
3
Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
4
Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
5
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.
6
Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.