Steel Shootin'
07-02-2006, 09:27 AM
This is a great recipe I made last night. I give this a solid 5 stars, which is why I post it here. I found this recipe off of the Internet, and tweaked it slightly. The family demolished it, and I can tell you these are better than any fish tacos I have had at any restaurant. Took a few photos as I made it.
Ingredients:
INGREDIENTS:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer (I used Budweiser)
1/2 cup plain organic yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper minced
1 teaspoon capers minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
3 tablespoons of cilantro (do not mix--used for topping)
1 quart oil for frying
1 pound mango snapper fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
DIRECTIONS:
1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
2. To make sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce. Then, finish by adding some chopped cilantro to the top.
Not only did I find a great Mexican dish, but this beer batter is so good, it will be what I use for just regular battered fish in the future.
I used mango snapper that were shot the day before, so obviously extremely fresh. Any fresh fish would be great with this, such as grouper, hogfish, and I bet fresh trigger fillets would be wonderful. For out West, cod is the standard.
Let me know if you enjoyed it as much as we did.
http://www.scottmcpherson.com/frying.jpg
This batter has perfect consistency, and fish fry up golden
http://www.scottmcpherson.com/finished3.JPG
The finished dish
Ingredients:
INGREDIENTS:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer (I used Budweiser)
1/2 cup plain organic yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper minced
1 teaspoon capers minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
3 tablespoons of cilantro (do not mix--used for topping)
1 quart oil for frying
1 pound mango snapper fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
DIRECTIONS:
1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
2. To make sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce. Then, finish by adding some chopped cilantro to the top.
Not only did I find a great Mexican dish, but this beer batter is so good, it will be what I use for just regular battered fish in the future.
I used mango snapper that were shot the day before, so obviously extremely fresh. Any fresh fish would be great with this, such as grouper, hogfish, and I bet fresh trigger fillets would be wonderful. For out West, cod is the standard.
Let me know if you enjoyed it as much as we did.
http://www.scottmcpherson.com/frying.jpg
This batter has perfect consistency, and fish fry up golden
http://www.scottmcpherson.com/finished3.JPG
The finished dish