ENSENADA FISH TACOS RECIPE - DELISH
The beer-battered fish in these tacos is fried twice — the first can be done up to a day ahead; the second is done quickly right before serving.
Provided by DELISH.COM
Categories Barbeque birthday Cinco de Mayo Father's Day feed a crowd picnic Summer Super Bowl dinner lunch main dish
Total Time 50 minutes
Prep Time 0S
Cook Time 0S
Yield 12 servings
Number Of Ingredients 21
Steps:
- Cut fish into 12 pieces. Squeeze lime half over fish and sprinkle with 1/2 teaspoon salt. Cover fish with plastic wrap and refrigerate until needed. To make batter: Whisk together flour, baking powder, garlic, cayenne, mustard, oregano, remaining 1/2 teaspoon salt, and black pepper until well blended. Stir in about 10 ounces beer to make a batter with the consistency of pancake batter. Stir just until no large lumps remain. Place a heavy-bottomed pan, at least 4 deep, on a back burner (in case oil spatters). Pour oil into pan to a depth of 1 1/2 to 2. Heat over medium to medium-high heat until oil registers 350 degrees F on a deep-fry thermometer or a drop of batter immediately cooks and floats to the surface. Pat fish dry with paper towels. If batter has thickened, add a little more beer. Mix fish in batter, coating evenly. With a slotted spoon, lift a piece out of batter and slip it into the hot oil. It will sink and form bubbles around the edges, then float to the surface; when batter on the bottom sets, carefully flip to cook the other side. (If fish sticks to pan, leave it alone—it should release itself.) Cook a few pieces of fish at a time until batter is set but still very light in color. Remove to a rack to drain; reserve oil. (If serving later, store in refrigerator.) To make lime crema: Mix mayonnaise and lime juice. Right before serving, reheat oil to 350 degrees F and fry fish again, a few pieces at a time, until batter is very crisp and golden brown. To serve: Top tortillas with fish, lime crema, cabbage, a squeeze of lime juice, and any other accompaniments desired.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
ENSENADA-STYLE FISH TACOS RECIPE - QUERICAVIDA.COM
For a few years now, my family and I have been going south of Los Angeles to Ensenada, Mexico. The border town offers plenty of fun activities, at least for my family and I! We play on the beach and sunbathe, have a few drinks on the boardwalk, and most importantly, eat a lot! We like to sample an assortment of foods but my favorite dish by far is (and will always be) the Ensenada fish tacos. The tanginess of the lime and the freshly battered fish is simply the best. Enjoy them with an ice cold drink!
Provided by QUERICAVIDA.COM
Total Time 40 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Cut the fish into long strips.
- In a large bowl, add the beer, flour and baking powder. Mix well and add the salt, paprika and cumin. Mix again. Whisk until the batter is no longer clumpy.
- Add the fish into the beer batter.
- Heat the vegetable oil in a small pot over high heat.
- Using tongs, add the strips of fish to the hot oil.
- Cook for several minutes or until the fish is golden brown.
- Remove the fish from the oil and place on a plate lined with paper towels to drain.
- Heat a tortilla over an open flame for about 2 minutes and add a spoonful of the fish preparation in the middle.
- Garnish with radish, lime, crema, cabbage, onion, pico de gallo, and salsa.
- Enjoy!
Nutrition Facts : Calories 1470.8 , CarbohydrateContent 51.8 g, FiberContent 3.4 g, ProteinContent 43.5 g, SaturatedFatContent 7.4 g, ServingSize 1 Serving, SodiumContent 1368.6 mg, SugarContent 0.7 g
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ENSENADA FISH TACOS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4
Total Time 1 hours 0 minutes
Cuisine Mexican recipes
Calories 230kcals per serving
- Warm the tortillas, spread with the mayo sauce, then add 1-2 pieces of fried fish, lettuce, salsa and some pickled onion. Serve with lime wedges and cold beer.
RICK STEIN'S ENSENADA FISH TACOS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine Mexican
Warm the tortillas in a dry frying pan, in a microwave or in the oven (page 306). Get your toppings – shredded cabbage, diced avocado, and hot chilli sauce – ready. Mix the ingredients for the crema and set aside.
To make the pico de gallo salsa, mix all the ingredients in a bowl, starting with the juice of half a lime and adding more to taste, if desired.
To make the batter, sift the flour, salt and baking powder into a roomy bowl. Using a balloon whisk, incorporate the beer until you have a smooth batter. Set aside.
Cut the fish into fingers about 1cm thick. Heat the oil in a large pan to 190°C. Dip a few pieces of fish into the seasoned flour, shake off the excess, then dip them into the batter. Fry for 2–2½ minutes until crisp and golden. Repeat until you’ve cooked all the fish, draining each batch briefly on kitchen paper to remove excess oil. Sprinkle lightly with salt.
Serve the fish immediately in warm tortillas, with the toppings on the table for guests to help themselves.
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Calories 329.3 per serving
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