Sunday, July 29, 2012

~Fish Tacos~

I asked my husband what he wanted for supper tonight and he surprised me by saying..."how about fish tacos!"  Huh, I've never fixed fish tacos before so I'm not sure where he came up with that!  I do like a challenge though!  So off to the computer I went to start searching for the perfect fish taco recipe.  I found several and combined them by what sounded good to me.  It was a hit!!  The recipe looks like a lot of work but trust's worth it!!

Fish Tacos


  • 1 c. all-purpose flour
  • 2 T. cornstarch
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 egg
  • 1 c. beer {this is a must! It's what makes the batter fluffy!}
To make 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}.
  • oil for frying {I used about 1/2-3/4 in. in bottom of skillet}
  • 1 pound flounder fillets, cut into pieces/strips that will fit in a tortilla
  • 1 (12 oz.) package corn tortillas
  • 1 pkg. shredded cabbage

*Place your corn tortillas in foil and put them in the oven {while your frying the fish} on 200° to warm them.
*Heat oil in deep-fryer {or skillet} to 375° F
*Dust fish pieces lightly with extra flour. Dip into batter, place on a cookie rack to allow excess batter to drain, then fry until crisp and golden brown. Drain on paper towels.
White Sauce
  • 1/2 c. sour cream
  • 1/2 c. mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper
  • 1 tsp. minced capers
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried dill weed
  • 1 tsp. ground cayenne pepper
*In a medium bowl, mix together sour cream and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Blend in a food processor the jalapeno and capers then add to the sour cream mixture. Add in oregano, cumin, dill, and cayenne.  Stir together!  Mix this up first and let this set for a couple hours or overnight.
Fresh Salsa
  • 4-6 roma tomatoes
  • 1/2 medium red onion
  • 2 green onions
  • 1 jalapeno pepper
  • fresh cilantro leaves {I used a good handful}
  • 3 garlic cloves
  • Juice of 1 lime
  • 1/4 c. extra virgin olive oil
  • 1 tsp. Kosher salt {taste and add more if needed}

  •  Instructions: 
    *Combine all salsa ingredients in a food processor and blend well {you can leave it as chunky as you like} 
    *Let it set for an hour or so to allow the flavors to mix

    To serve:  place fried fish in a warm tortilla, and top with shredded cabbage, white sauce, and salsa!

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