Baja Fish Tacos
- White Sauce:
- 1 cup mayonnaise
- 1/4 cup milk
- 4 tablespoons lemon juice
- 1 teaspoon garlic salt
- Fish Tacos:
- 2 packages Tempura Batter Mix
- 1 can beer
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 24 ounces boneless cod, cut into 2-inch pieces
- 6 corn tortillas
- 2 cups shredded cabbage
- 2 limes
DirectionsWatch how to make this recipe. For the sauce:
Mix all ingredients together and set aside.
Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.
Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.
Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through.
Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Fisherman's Market and Grill
Recipe courtesy of Katie Lee