Luke’s FISH TACOS (6) BATTER 1/4 cup beer 1/4 cup all-purpose flour 1/4 teaspoon salt FISH 1/2 pounds orange roughy fillets, cubed vegetable oil for frying SAUCE 1/4 cup mayonnaise 1/4 cup sour cream 4 Tablespoons chopped cilantro 1 Tablespoon powdered taco seasoning WRAPPINGS 6 (6 inch) corn tortillas A little bit of oil 1 cup shredded cabbage 1 lime, cut into wedges salsa Directions 1. In a shallow bowl, whisk together beer, flour, and salt. 2. Rinse fish, and pat dry. Cut into 10 equal pieces. 3. Heat oil to 360 degrees. 4. Mix sauce. 5. Using a fork, coat fish pieces in batter. 6. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. 7. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish. 8. Heat tortillas in a small frying pan with a little bit of oil; drain. 9. Place a fish and cabbage in the center of the tortillas. Garnish with cilantro, lime wedges and salsa.
Posted on: Mon, 14 Apr 2014 20:28:56 +0000