Many years ago I traveled through Mexico and stopped at numerous way out-of-the-way places and enjoyed some authentic tacos, fresh as in really fresh as I learned while waiting for quite an unusual amount of time, say two cervezas later…oh well, I think that you can imagine how fresh the chicken tacos were and with that said I’ll just add that the fish we had was fresh off the boat.
We don’t often eat battered anything but this was a fantastic batter…the best part of this dish is that it is great for an outdoor party on a sunny day or as in our case a very rainy night. Mike brought home some fresh Mahi Mahi so I just did a simple seasoning with Slap Ya Mama Cajun seasoning, covered the fish and refrigerated until time to cook.
While I usually grill fish for tacos we felt like a fried taco or two and Rick Bayless’ beer batter is one of 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. Be sure to have your favorite taco garnishes ready, so easy these days with everything already chopped and shredded to say nothing of the huge assortment of fresh salsas and sauces that most stores have to offer. Great easy party, just a short fry away.
Classic Ensenada Fish Tacos – Just another excuse for a casual party
Tacos de Pescado “Clasicos de Ensenada”
Enough for 12 tacos
1 pound boneless, skinless grouper or Mahi Mahi thick cut into thick pieces, (1 x 3)
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
1 cup beer
1/2 pod concentrated Swanson chicken base or (1 heaping teaspoon chicken-flavor powdered bouillon)
2 garlic cloves, peeled, put through a garlic press or smooshed into a paste with salt
1 cup beer
Whisk batter ingredients together and allow to sit for 30 minutes or so…
Grab a sheet pan and a baking rack to fit
Add canola oil to a depth of 1+1/2 inches and heat to 360º I let the fish sit in the thick batter while the oil heats up then and 3-4 pieces and fry until golden. Place the fish on a baking rack and continue to fry fish in batches.
Serve with soft warm corn tortillas
Pink Sauce (1 cup, mayo or sour cream blended with jarred chipotle peppers…can get quite spicy, so taste)
Thinly shredded cabbage,
Lime and orange wedges
Assorted red and green salsas I love chipotle salsa…
Print this recipe: Fish Tacos