Adapted from Rick Bayless
We don’t often eat battered anything but this was a fantastic batter!
National Margarita Day was 71° it only seemed right to have fish tacos and dine on the porch, a rarity in February, if we can make it before dark and gets too cool to eat out.
A big fat piece of grouper, seasoned, a keeper beer seasoned batter, warm tortillas, creamy pink sauce and cabbage, perfect with Margaritas. Rick Bayless’ beer batter is the best that I’ve ever made and while I love panko crusted fish for tacos this was a nice change and I’ll surely use it again. Reminds me that it would be great for “fish and chips” as well. I only made 1/2 the fish called for.
Classic Ensenada Fish Tacos and Asparagus
Tacos de Pescado “Clasicos de Ensenada”
Enough for 12 tacos, serving 4
1 pound boneless, skinless grouper or thick cut mild white fish cut into thick pieces, 1 x 3 was what I did.
Salt and pepper
1/2 teaspoon Mexican oregano
1/2 teaspoon fresh black pepper
1 tablespoon dry yellow mustard
1 teaspoon baking powder
1 cup all-purpose flour
Whisk until thoroughly blended:
1 packet concentrated Swanson chicken base or (1 heaping teaspoon chicken-flavor powdered bouillon)
2 garlic cloves, peeled, put through a garlic press
1 cup beer
Organic Canola oil to a depth of 1 1/2 inches for frying
1 pound boneless, skinless grouper or thick cut mild white fish
Pink Sauce, thoroughly blend and refrigerate until ready to use:
1/3 cup mayonnaise
1/3 cup heavy (whipping) cream or sour cream chipotle adobo sauce and chopped chili to taste (these can be quite hot)
Season the flour with oregano, dry mustard, salt and pepper, Bayless suggests yellow mustard to add to the beer, garlic and chicken base, blend dry and wet ingredients and allow to sit for 20-30 minutes. I let the fish sit in the batter while heating the oil. Heat oil in a large skillet, batter fish pieces 3-4 pieces at a time (they get quite puffy, fry, turning once until golden, place on paper towels and then on a rack in sheet pan. Keep warm in low oven while finishing the remaining pieces.
Serve with warm corn tortillas
Thinly shredded cabbage,
Lime and orange wedges
Assorted red and green salsas I love chipotle salsa…
Blanch cleaned trimmed and dried asparagus, chill down in ice water, dry. Sauté in a little garlic flavored oil, sprinkle with chili powder, a pinch cumin, and a few chopped fresh cilantro leaves.
Happy National Margarita Day!
Add 2 ounces tequila to a shaker with 1 ounce of fresh lime juice and 1 ounce Cointreau, add ice cubes and vigorously shake, pour into lightly salt rimmed glass and serve with a lime wedge.
Recipe Link: Classic Ensenada Fish Tacos http://www.rickbayless.com/recipe/view?recipeID=346