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Fried Fish Tacos to Remind You of Baja California
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
525 minutes
Beer-battered fried fish tacos topped with zesty lime and herb-infused marinated onions.
Ingredients:
  • 1 onion, cut into thin slices
  • 2 teaspoons salt, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 limes, divided
  • water to cover
  • 0.75 cup sour cream
  • 0.33333334326744 cup mayonnaise
  • 1 quart canola oil for frying
  • 18 corn tortillas
  • 2.5 cups all-purpose flour
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1.25 pounds whitefish, cut into 3x1-inch strips
  • 1 egg
  • 0.33333334326744 head cabbage, thinly sliced
  • 1 cup pico de gallo salsa
  • 1 cup chopped fresh cilantro
Instructions:
  • In a resealable bag, combine onion, 1 teaspoon salt, basil, oregano, and the juice from 1 1/2 limes. Add water as needed to distribute marinade evenly over onion slices. Seal bag and refrigerate for 8 hours to overnight.
  • In a bowl, whisk together sour cream, mayonnaise, and juice of 1 lime. Adjust consistency with more lime juice if necessary. Serve with lime wedges on the side.
  • In a deep pot over medium heat, warm the oil until it reaches 350 degrees F (175 degrees C).
  • Preheat the oven to 225°F (110°C) and warm tortillas in the oven.
  • Combine flour, beer, and egg until smooth like pancake batter. Coat 3 to 4 fish pieces in the mixture, then fry in hot oil until golden, about 2 to 3 minutes. Drain on paper towels and repeat with remaining fish.
  • Assemble the crispy fish on top of heated tortillas, then layer with tangy marinated onions, creamy white sauce, fresh lime wedges, crunchy cabbage, zesty pico de gallo, and fragrant cilantro.

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