Pete's Fish Tacos
2 lbs fresh tuna (any white fish really... wahu, ahi, yellowtail, albacore, cod, shark, etc...)
1 cup flour (1/2 toss with fish, 1/2 put in bowl next to "batter" liquid)
4 oz. beer
1/2 tsp garlic salt
1/2 tsp paprika
1/4 tsp ground cumin
1/8 tsp ground mustard seed
1/8 tsp ground cloves
2 cups vegetable oil (enough to deep fry the fish)
8 oz. tomato sauce
6 red chilies (new mexican, fresno, chili de arbol...etc)
5 Tbsp mayonaisse
1 Tbsp plain yogurt
1 Tbsp water
Shredded cabbage or lettuce.
3 chopped plum tomatoes
1/4 small white onion. diced
Cilantro, avocado, shredded cheese, etc... (whatever you like)
Heat 2 Tbs oil on medium high heat, and add red chilies. Char on all sides, remove to a plate. Let them cool a little bit and then put them in a sealed plastic freezer bag. This will make the skins easier to remove. Set aside.
Stir together mayo, yogurt and water to make the white sauce. And prep the onion (diced), lettuce (sliced into thin strips) and tomatoes (chopped).
When the chilies are cool enough to handle, peel off the skins. (Should be fairly easy now that they've steamed... just make a slit lengthwise along the chili first...) Chop them coarsely and put in bowl. Dump the 8oz can of tomato sauce in there and stir. Set aside.
Heat the oil in a pan or deep fryer. Get it nice and hot... at least 375 degrees F.
Cut fish into nice fillets for frying... about 3-4 inches long and 1 inch thick... or however you like them in your taco. Toss with flour to coat all sides evenly. Stir up the beer, garlic salt, paprika, cumin, clove, mustard seed in a bowl. When the oil is ready, dip the flour coated filet in the beer/spice mixture, flip and dip again. This will form a sort of batter on both sides. Then dip in flour once more, shake off excess and drop in the oil Add as many pieces as will fit without crowding. Do it fairly quickly (but be careful... hot oil is dangerous). When golden brown remove to a plate with paper towels to soak up the oil This shouldn't take long at all... maybe 2 minutes tops. Between batches wait a bit for the oil to come back up to temperature. 5 minutes or so...
Prep the corn tortillas by heating them first. (Otherwise they'll just fall apart.) I just turn on my gas burner and throw them on. Just a few seconds a side should do.
Now assemble your tacos and eat. Fish, white sauce, red sauce, chopped onion, tomato, shredded cabbage/lettuce, and a squeeze of lime. (And whatever else will fit...)
This is based on Mario Improvisario's "Rubio's Fish Tacos" recipe: http://www.recipebookshare.com/browse_recipes.php?nav=151
Submitted by: Pete on July 24, 2016, 3:31 am
This recipe is included in 1 recipe book.
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