Description[]
Makes 18 tacos and 1 cup each of salsa blanca and rosarito beach salsa.
Ingredients[]
- 2 lbs firm-fleshed fish fillets
- ½ cup unbleached flour
- 2 eggs separated
- ½ tsp garlic salt
- 1 tsp oregano
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ¾ cup beer room temperature
- ¾ cup unbleached flour
- 2 cups canola oil
- 18 fresh corn tortillas
Salsa blanca[]
- ½ cup mayonnaise
- ½ cup plain yogurt or sour cream
- ½ tsp salt
- 1¾ cup shredded napa cabbage
Rosarito beach salsa[]
- ½ cup oil
- 10 chiles de arbol
- 2 tomatoes
- ½ cup tomato sauce, canned
- ½ tsp salt
Directions[]
- Cut into strips about 2 inches wide and 3 inches long.
- Roll in the ½ cup flour, dust off excess.
- Set aside while mixing batter.
- Beat together egg yolks, seasonings, beer and the ¾ cup flour until well blended.
- Whisk egg whites until they resemble soft whipped cream, then fold gently into batter.
- Set aside.
- This batter holds up quite well for up to 1 hour.
- Heat oil in flat-bottomed wok or cast iron skillet.
- Dip floured pieces in the beer batter and carefully slip into hot oil.
- Fry unto turns a deep gold, turning so it browns evenly.
- Remove to crumpled paper towels to drain.
- Warm corn tortillas on a griddle placed next to wok or skillet.
Salsa blanca[]
- Blend mayonnaise, yogurt and salt.
Rosarito beach salsa[]
- Heat oil in a small cast iron pan and fry the chilies in in it until they are a deep burnished red.
- This step gives the salsa an incomparable smoky flavor.
- Remove to paper towels and blot off oil.
- While the chilies are cooling, broil the tomatoes about 5 minutes, turning once.
- Remove cores and most of the skin.
- Stem chilies and break pods into pieces.
- Place tomatoes, tomato sauce, salt and chilies in the bowl of a food processor: process until chilies are broken up into small, dark flecks.
- Use for tacos and over eggs.
Assembly[]
- Spread a scant tablespoon of salsa blanca over warm tortilla, add a heaping tablespoon of shredded cabbage and press into sauce.
- Add 2 or 3 chunks of fried and drizzle with rosarito beach salsa.
- Eat immediately.