Here's what we did:
Every once in a while I just crave a little deep fried goodness. This week the hunger hit...and these Baja fish tacos were just what I had in mind. When we lived in California, we could get these whenever we had a hankering, but since moving to Michigan we've had to resort to making our own. It is hard to find a Baja fish taco in Michigan - go figure.
2 tilapia fillets cut into generous chunks, about 1 1/2 inches
1 cup flour
1 cup beer
about 1/2 tsp salt
oil for frying - we used canola
Pour 1 1/2 inches of oil into a pan (not your brand new one). Heat to 360 degrees. It is important to get the oil the right temperature - it has to be hot, but not too hot. If it's too hot it will cook the outside too fast and the fish won't be done. Mix the flour, beer and salt in bowl. Coat fish and CAREFULLY drop several pieces (depends on the size of your pan) into the hot oil. Cook until the outside is golden brown. I like to do a "test drop" first just to make sure the inside is done too. I use an old newspaper covered with a paper towel to soak up the excess "goodness". I salted the fish at this point, just enough to bring out the flavors.
You will also need:
Corn Tortillas - warmed
Shredded Cabbage - I used a precut cabbage mix this time, usually I cut my own (red or green).
Onion - Chopped, if you like
1/2 c mayonnaiseLime Wedges
1/2 c sour cream
fresh lime juice
1/2 cup chopped fresh cilantro
Mix all together.
Hot Sauce, if you like (I don't, but Sam does)
Put a couple pieces of fish in a corn tortilla, top with cabbage the drizzle sauce over the top. Add onions and hot sauce if you like, squeeze fresh lime over top.
There you have it - a little deep fried goodness. By the way, the beer batter used on the fish is great for making other kinds of sinful deep fried goodies.