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   TACOS DE PESCADO  BAJA-STYLE FISH TACOS
 
 
 
2011 - Volume 2 Issue 2
¡Comidas Sabrosas!
Culinary Mexico
 
Recipe: Chef Daniel Hoyer
Photos: Marty Snortum Studio
 
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Rubio's Baja Grill in San Diego started the fish taco craze north of the border in 1983 when Ralph Rubio transplanted his favorite recipe from a small taco vendor on the Baja coast to his Southern California restaurant. Here is my version of this beachside treat. It borrows from the English fish and chips, but is very much like the tacos served beachside in Baja, California. The dredging and the second round of frying are the secret to crispy fish.

• Baja-Style Fish Tacos - Serves 18


    lbs   Dorado (mahi-mahi) or other firm fish, cut in 2½ inch pieces.
  8   oz   full-flavored pale ale or Mexican lager
  3   each   whole eggs, well beaten
  2   tsp   Coleman's dry mustard (optional)
  1   tsp   onion powder (optional)
  1   tsp   ground chipotle chile or other red chile powder (optional)
  2   tsp   sugar
    cups   all purpose flour + 1 cup for dredging
          Pepper to taste
          Oil for frying (preferably canola or peanut oil)
          Flour or corn tortillas
  To Prepare
  1.   Mix half of the beer with all other ingredients except fish, oil and tortillas; blend well with a whisk.
  2.   When all lumps have been smoothed, continue to add remaining beer until a batter with a consistency slightly thinner than pancake batter is attained. Keep the batter chilled.
  3.   Dredge fish filets in flour and dip in batter, being careful to coat completely. Allow excess to drip back into the batter.
  4.   Fry the fish in 350-degree oil for 2 ½ to 4 minutes until golden brown and cooked through. Drain well and allow to cool slightly.
  5.   When ready to serve, heat tortillas and place in a towel or cloth to keep warm.
  6.   Refry the fish for about 1 more minute to make it crispy.
  7.   Place fish in warm tortillas and garnish with shredded cabbage and salsa; mayonnaise; sour cream flavored with chipotle chiles en adobo; or chopped, pickled jalapeño, cilantro, and lime juice.

This wonderful fish taco recipe comes from Daniel Hoyer's Culinary Mexico cookbook. Culinary Mexico offers fresh, flavorful food to tempt your palate and grace your table. Daniel is a chef who has worked with Mark Miller of Coyote Café, taught culinary arts in Santa Fe and led numerous culinary tour adventurers of Mexico and Southeast Asia. Daniel is also the author of Mayan Cuisine and Fiesta on the Grill. Culinary Mexico, Mayan Cuisine, and Fiesta on the Grill are available for purchase at www.southwest-subscriptions.com. ///
 
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