Ingredients
2 lb firm-fleshed fish fillets
1/2 cup unbleached flour
2 eggs -- separated
1/2 tsp garlic salt
1 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
3/4 cup beer -- room temperature
3/4 cup unbleached flour
2 cup canola oil
18 fresh corn tortillas
1 salsa blanca:
1/2 cup mayonnaise
1/2 cup plain yogurt -- or sour
1 cream
1/2 tsp salt
1 3/4 cup shredded cabbage -- napa
1 rosarito beach salsa:
1/2 cup oil
10 chiles de arbol
2 tomatoes
1/2 cup tomato sauce -- canned
1/2 tsp salt
Directions
Cut fish into strips about 2 inches wide and 3 inches long. Roll in
the 1/2 cup flour, dust off excess. Set aside while mixing batter.
Beat together egg yolks, seasonings, beer and the 3/4 cup flour until
well blended. Whisk egg whites until they resemble soft whipped
cream, then fold gently into batter. Set aside. This batter holds up
quite well for up to 1 hour. Heat oil in flat-bottomed wok or cast
iron skillet. Dip floured fish pieces in the beer batter and
carefully slip into hot oil. Fry unto fish turns a deep gold, turning
so it browns evenly. Remove to crumpled paper towels to drain. Warm
corn tortillas on a griddle placed next to wok or skillet. (Or in
oven.) For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes
1 cup. For the Rosarito salsa: Heat oil in a small cast iron pan and
fry the chilies in in it until they are a deep burnished red. This
step gives the salsa an incomparable smoky flavor. Remove to paper
towels and blot off oil. While the chilies are cooling, broil the
tomatoes about 5 minutes, turning once. Remove cores and most of the
skin. Stem chilies and break pods into pieces. Place tomatoes, tomato
sauce, salt and chilies in the bowl of a food processor: process
until chilies are broken up into small, dark flecks. Use for tacos
and over eggs. Makes 1cup. Spread a scant tablespoon of Salsa Blanca
over warm tortilla, add a heaping tablespoon of shredded cabbage and
press into sauce. Add 2 or 3 chunks of fried fish and drizzle
withRosarito Beach Salsa. Eat immediately. Makes 18 tacos.
Recipe By : Gust Vreneos, Cathedral City, CA
From: owner-Mm-Recipes@idiscover.Net O
Servings: 18 servings
San Felipe-Style Fish Tacos In Beer Batter Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Fish; Mexican
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into history, in fact as far as early Egypt, and maybe even further. In practice though, sadly, these ancient cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the ancient chefs were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Over the following few centuries, the wealthy families of Wesstern Europe strove to lay on the most exotic meals, and as a consequence, chefs and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and recording recipes to help cooks of their time. The arrival of TV brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this San Felipe Style Fish Tacos In Beer Batter recipe.
