This is easier than I thought. The traditional white sauce is half mayonnaise, which I think is kind of gross, so mine is sour-cream based. I added garlic and cilantro to make it extra punchy and it's truly delicious!
- 1 lb firm fish like cod, cut up into finger- or cigar-sized lengths
- Canola oil
- 2 cups of flour
- A bottle of beer
- Salt & pepper
- Soft tortillas
- Shredded red and/or green cabbage (either cut thinly with a knife or do in food processor)
- Avocados--at least 1 and more if you love avocados. Slice them to be laid lovingly on the tacos.
- 1 container of sour cream
- 5 garlic cloves, minced or put through a press
Get a straight-sided saucepan that's going to be able to hold at least 5 or 6 pieces of fish at a time with plenty of room (don't crowd things when you are frying them, it makes them mushy). Pour oil in so that it's at least an inch deep. The temp is supposed to be 350º, I don't have a thermometer, so I waited till the oil was shimmering and vibrating. I've heard you're supposed to let it boil but I was too hungry.
Put the flour in a bowl, and add a little salt and pepper. Pour the beer into the bowl, using a fork to stir it. You might not use the whole bottle of beer (the batter should be kinda thick and drippy) so don't just dump it all in and then stir--pour, stir, pour some more, stir, you get it.
Drop 5 or 6 pieces of the fish into the bowl, move them around with your fingers, place them in the hot, super hot oil. Fish should fry about 2 minutes on each side, then move it to a plate covered with paper towels and fry more.
Make the sauce: put the sour cream and garlic in the bowl of the food processor and run it. Add cilantro--I added probably 15 individual leaves, you can add more if you really love cilantro--and siracha. I probably added a tablespoon, adjust this to how hot you like things. Mine was spicy but not too spicy.
Heat up your tortillas however you like--I put two at a time in my toaster oven.
Call in your fellow taco eaters and let them begin to assemble their tacos. Tortilla, cream, cabbage, fish, avocado is my preferred order of operations.
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