The fish taco craze has spread from Mexico to California, to the rest of the USA. It’s a delightful dish to serve at your Cinco de Mayo celebration.
Why Try? Fish tacos are still trendy and lots of fun–a great party choice for Cinco de Mayo…or anytime.
- 1 pound white fish fillets, such as flounder or cod, cut into 3-inch by 1-inch strips 16 corn tortillas
- PICO DE GALLO:
- 1 1/2 cups chopped ripe tomatoes, including seeds
- 1/4 cup finely chopped white onion
- 1/3 cup chopped cilantro
- 1 medium jalapeño
- 1/2 teaspoon salt
- 1 -1 1/2 tablespoons fresh lime juice
- 2 1/2 cups all-purpose flour
- 1 1/2 cups pale lager
- 1 teaspoon salt
- 1/2 teaspoon hot sauce
- 8 cups (approx.) vegetable oil (for frying)
- 1/3 cup mayonnaise
- 1 Make pico de gallo salsa: combine all ingredients in a bowl and let stand at room temperature while preparing fish.
- 2 Prepare fish: whisk together 1 1/2 cups of flour with beer, salt and hot sauce in a large bowl. Let stand 30 minutes.
- 3 Put remaining 1 cup flour in another bowl.
- 4 Heat enough oil to measure 2 inches in a 4-inch deep wide pot over medium-high heat until a deep-fat fryer reaches 375°F.
- 5 Dredge 5 or 6 pieces of fish at a time in flour, knocking off excess, then transfer fish pieces to beer batter to coat. Lift each piece of fish from batter with tongs, letting excess batter drip off, and transfer to oil. Repeat with remaining pieces of fish and fry batch, turning fish once, until golden, about 2 1/2 minutes. Transfer with a slotted spoon to paper towels to drain.
- 6 Repeat procedure with remaining fish pieces, keeping fried pieces warm in a 200°F oven.