FISH TACOS

I was over at a friend's house the other day and while sitting having a cold drink I picked up a new cookbook from her coffee table . It was a Williams-Sonoma Mexican cookbook. We have all had our share of Mexican classics such as Guacamole, Tacos, Enchiladas, Burritos just to name a few, but when my eye caught the recipe for a fish tacos, I immediately new what I was going to make for supper that night.

To be truthful I was getting a little tired of BBQing, and with the weather so hot I didn't want to be by the stove either but believe me, this recipe was so good everybody was still raving about it a whole day later!Well worth the little effort it took to make.

DIRECTIONS

To make the batter, in a bowl, stir together the flour, garlic salt, and ground chile/or cayenne pepper.  Pour in the beer, whisking to make a smooth batter.  Cover and let stand for 1 hour.  Meanwhile, make the creamy salsa: in a small bowl, stir together the mayonnaise, ketchup and yogurt until blended.  Set aside.  I used red snapper and talapia fillets and cut the fish into strips each 3-5" long (10cm) and 3/4" wide (2cm) and place in a glass bowl.  Sprinkle with lime juice, garlic salt and ground chile and toss to mix.  Let marinade at room temperature for 10 minutes.  Pour the oil to a dept of 1" (2.5cm) into a deep frying pan and heat to 375F this may take up to 5 minutes.  Pat the fish strips dry with paper towels. One at a time, dip a strip into the batter allowing the excess to drip off and slip into the hot oil, do not allow the pieces to touch.  Fry until the strips are crisp and golden approximately 7 minutes.  Transfer to paper towels to drain.  When all are fried transfer to a warmed serving plate.  Put the salsa fresca, cabbage, and limes in separate small bowls and set on the table along with the fish, creamy salsa, tortillas, and hot pepper sauce.  Let the diners make their own tacos wrapping the fish in a tortilla and adding the other items.  If you prefer you can heat the tortillas  in a frying pan. 

SALSA FRESCA:

This chunky fresh salsa is the reigning condiments of Mexico.  It also goes by the name of pico de gallo in some regions.  In a Bowl toss together one pound of tomatoes cut into little pieces, a 1/4c finely chopped white onion, 1/4c loosely packed chopped fresh cilantro (or coriander), 3 serrano or jalapeno chiles seeded and finely chopped, 2T fresh lime juice, salt and pepper to taste.  Cover and let stand for 10-15 minutes. 

For the Batter:

1c flour

1t garlic salt

1/2tsp cayenne pepper or arbol chile ground

1c beer preferably dark or milk at room temperature

Creamy Salsa:

1/3c mayonnaise

1/3c ketchup

1/3c plain yogurt

Other Ingredients:

1lb red snapper or sea bass fillet

1t fresh lime juice

1/2tsp. garlic salt

1/4tsp. ground arbol chile or cayenne pepper

Canola oil for deep frying.

8-10 corn tortillas

Finely shredded cabbage, and the salsa fresca

8 lime quarters and bottled hot pepper sauce for serving.

(makes 8-10 tacos or 5 servings)