Description
The original recipe is from the gourmet cookbook, and is adapted from the tacos served at rubio's baja grill. I've made a couple changes, but mostly to the sauce — trying to duplicate the wonderful sauce used at barryhill baja grill in houston. It may take a little more work but frying the fish twice is what gives it a crisper crust.
Ingredients
- Beer
- All-purpose Flour
- Salt
- Garlic Powder
- Dry Mustard
- Dried Mexican Oregano
- Fresh Ground Black Pepper
- Mayonnaise
- Plain Yogurt
- Chipotle Chile
- Adobo Sauce
- Dijon Mustard
- Lime Juice
- Cilantro
- Kosher Salt
- Vegetable Oil
- Cod Fish Fillet
- Corn Tortillas
- Red Cabbage
- Lime Wedge
- Salsa
- Pico De Gallo
Instructions
- Make the batter:
- Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds
- Transfer to a bowl and let stand, covered for 1 hour
- Make the sauce:
- Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl
- Cover and refrigerate
- Fry the fish:
- Put a rack in middle of oven and preheat oven to 350f
- Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350f on thermometer
- Put flour in pie plate or shallow dish
- Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil
- Fry, stirring, until pale golden, 2 or 3 minutes
- With a slotted spoon, transfer to a paper towel to drain
- Repeat with the remaining fish
- Set pan of oil aside
- Heat the tortillas and refry the fish:
- Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes
- Remove tortillas from foil and re-wrap in a kitchen towel to keep warm
- Meanwhile, reheat oil until it registers 375 degrees
- Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes
- With a slotted spoon, transfer to paper towels to drain again
- To serve:
- Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro
- Serve with lime and salsa on the side