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Dinner tonight

Verve Culture - Monday, December 11, 2017

Making tortillas is easy, fun and healthy. Just two ingredients - masa flour and water! Masa is readily available in all supermarkets and you just follow the simple directions on the pack. 1 cup of masa mixed with 1 cup of water - or multiples thereof! AND gluten free.  Baja Fish Tacos

 

The key to the crunch is to coat the battered fish in the remaining flour mix. Delicious and easy for 6.

INGREDIENTS

1 1/2 cups of flour

2 tsp pepper

1 tsp salt

2 Tbsp. paprika

1 egg, beaten

1/2 cup of beer (plus more if needed)

2 pints’ vegetable or peanut oil

2 lbs. of firm white fish such as cod, tilapia or halibut,

cut into 2oz fingers

1/2 small head of red or white cabbage or both, finely

shredded

24 corn tortillas

3 limes cut into wedges

1/2 cup finely chopped fresh cilantro

Crema sauce:

Combine a cup of Mexican Crema and 2 Tbsp. Mexican

chile sauce eg. Tabasco or Cholula.

Pickled red onions: 1 thinly sliced red onion,

1 Tbsp sugar, 1/4 cup white vinegar, 1/4 cup hot water.

Combine and seal in an airtight jar and refrigerate.

Lasts up to 4 weeks.

And now the cooking and assembly.

Mix the flour, salt, pepper and paprika and then divide in half. Use one half of the dry mix to make the batter by adding the egg and beer, mix well. You want the batter to cling to the fish but also drip excess away so think of the consistency very heavy cream or paint. Heat 2 pints of vegetable oil in a large deep frypan or wok. Dip pieces of fish into the batter and let excess batter drip off then toss the battered fish in the remaining flour mixture to coat. Place the battered and floured fish into the hot oil and turn until golden on all sides. This only takes about 3 minutes to cook the fish. Place on paper towel to drain then repeat until all the fish is cooked.

Use a double stack of warm tortillas, top with shredded cabbage, 1 piece of fish, pickled onions, chili mayo and cilantro. Serve with lime wedges and enjoy!

 

And this is how it turns out!

 

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