Summertime and fish tacos - something is just so right about that combination. Well, these tacos may have originated on the "other coast", but we certainly love them here in NJ! Thanks California!
Baja Fish Tacos
Adapted from Fisherman's Market and Grill
For the fish:
4 Cod Fillets cut into 2 inch pieces
1 box tempura batter mix
1/2 cup ice cold water
1/2 cup beer
Add the box of tempura batter to a mixing bowl. Toss the cod filets in the dry tempura batter mix, shaking off excess. Set aside on a plate. Next, add the water and beer to the remaining mix (approx. 2/3 package). Whisk to combine - batter should be lumpy. Heat vegetable oil in a skillet over medium high heat until hot enough to fry. Dip the cod filets into the tempura batter and then immediately into the hot oil. Fry until crisp and browned. Turn filets over and cook until browned on the other side. Drain fish filets on a wire rack or on a plate lined with paper towels.
For the cilantro slaw:
4 cups fresh shredded cabbage
4 sliced green onions
2/3 cup chopped fresh cilantro
4tsp. olive oil
2 tbsp. fresh lime juice
In a large bowl, combine the olive oil and lime juice. Toss in the remaining ingredients, cover, and refrigerate until time to serve.
For the white sauce:
1 cup mayonnaise
1/4 cup milk
4 tablespoons fresh lemon juice
1 tsp. garlic salt
Combine all ingredients in a medium bowl and refrigerate until ready to serve.
Serve the beer battered fish filets with corn tortillas, the cilantro slaw, the white sauce, lime wedges, and your favorite hot sauce (Frank's Red Hot- for me!) I served the tacos with black beans and rice. So very tasty! Success! My family loved this dinner!