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| Fried Fish Tacos (No Beer) |
I just got back from a 2 week vacation. I’m exhausted! Go home feeling good. You know how when you’re on vacation, you can’t wait to get home and sleep in your own bed? Well, for me, I can’t wait to cook in my own kitchen too. My stomach craves something warm and comforting. Since my home is now San Diego, I figured what could be more homely than fish tacos? This is a San Diego classic! While I love a good grilled fish taco, I think I need fried fish for added comfort. You know, good gauge. We all know that sometimes eating a little extra fat can be comforting. I know your mind might jump straight to the beer fried fish tacos. Well, we don’t drink beer in our house. Instead, I skip to my stress drink of choice and choose Dr. Pepper. The result is a delicious, crunchy, coated fish that’s perfect for tacos. Fish tacos are all about the sauce, so I made a quick green chile cream to cover it. Yum! Toss in a little shredded cabbage, some tomatoes, cilantro, and a splash of lime juice, and you’ve got yourself a fish taco. Now you can bring a little San Diego into your home!
raw material
Green Chili Crema
1 tablespoon olive oil
1/2 white onion, diced
4 whole green chiles (from can), chopped
1/2 tsp salt
1 cup heavy cream
2 tbsp sour cream
1/2 cup fresh cilantro leaves
batter
1 cup flour
1 teaspoon baking powder
2 cloves of garlic, crushed
2 teaspoons yellow mustard
1/2 tsp salt
1/4 tsp pepper
1 teaspoon red pepper flakes
1 cup Dr Pepper
1 pound white fish (mahi mahi, snapper, etc.), cut into small strips (3 inches x 1/2 inches)
other ingredients
fried
2 cups shredded cabbage
2 tablespoons red wine vinegar
salt and pepper
1 cup diced tomatoes
cilantro, for garnish
2 limes, cut into wedges
8 tortillas
instruct
1. Heat the olive oil in a small saucepan over medium-high heat to make the Green Chili Cream. Add onion and sauté for about 5 minutes. Stir in the green chilies and season with salt. Pour in the heavy cream and bring to a simmer. Once it starts to boil, remove from the heat and stir in the sour cream. Add coriander leaves. Blend it with an immersion blender, or transfer it to a blender. Pour into a squeeze bottle or bowl and chill in the refrigerator.
2. Prepare the topping. Shred the cabbage and toss with the red wine vinegar seasoned with a pinch of salt and pepper.
3. Heat oil in a large skillet. You will need to oil about 1 inch deep. I use vegetable oil. Heat it to about 370 degrees.
4. Combine flour, baking powder, garlic cloves, mustard, salt, pepper, and red pepper flakes in a mixing bowl to make a batter. Pour in about 1 cup of Dr. Pepper and stir well. The batter should be nice and thin.
5. Pick up a fish with tongs, dip it in the batter, and fry the fish directly in the oil. Working in batches, fry each piece for about 4 minutes, turning halfway through. Blot dry with paper towels.
6. Toss the tacos with a few pieces of fried fish, some shredded cabbage, tomatoes, cilantro, a little lime juice, and a delicious green chili cream.
Intimidated by frying? I made a video to show you how easy it really is!