San Diego Beer-Battered Fish Tacos with Baja Sauce
From The Foley Fish Cookbook
|1 lb Monkfish fillet or other firm-flesh fish, cut in 1" pieces|
|(1) 12-oz bottle Mexican beer|
|1 Tbsp Mexican seasoning|
|1 cup flour|
|1 tsp salt|
|1 tsp sugar|
|1/2 tsp baking powder|
|1 cup Mexican beer|
|1/2 tsp hot sauce|
|12 fresh corn tortillas|
|1 lime, cut into wedges|
|1 cup shredded Monterey Jack cheese|
|3 cups shredded green cabbage|
|1/2 red onion, cut into strips|
|1/2 cup sour cream|
|1/2 cup mayonnaise|
|2 tsp Mexican seasoning|
|1 small jalapeño pepper, seeded and diced|
|1/4 cup fresh lime juice|
|1/2 cup fresh cilantro, chopped|
Place fish in a large heavy-duty zip top plastic bag. Combine 12 oz beer and Mexican seasoning in a bowl, stirring well. Pour marinade over fish, seal bag, and chill for 2–3 hours.
Combine all ingredients and mix well.
Pour oil to depth of 2" into a deep skillet or Dutch oven; heat to 350°F. Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup of beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter. Cook fish in batches about 4 minutes or until done. Drain on paper towels.
Place 2–3 pieces of fish on each tortilla; squeeze lime wedges over fish; top with cheese, cabbage, onion, and Baja sauce. Serve immediately.
Note: If you wish to avoid deep-fried food, I wouldn’t hesitate to broil or sauté the fish rather then fry it.
Makes 4–6 servings
Per serving: 784 calories; 43g total fat; 11g saturated fat; 67mg cholesterol; 1048mg sodium; 64g total carbohydrates; 28g protein;