FISH TACOS (serves 4 to 6)
1 cup plus 2 tablespoons beer (not dark)
1 cup all purpose flour
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried oregano
1/2 teaspoon black pepper
2/3 cup mayonnaise
1/3 cup plain yogurt [sour cream works also]
1/2 teaspoon kosher salt
FOR FRIED FISH
about 2 qt vegetable oil
1 lb cod fillet, cut into 3- by 1/2-inch strips
all-purpose flour for dredging
12 corn tortillas [plain are also good]
finely shredded cabbage, lime wedges, guacamole (optional), and salsa of choice [salsa fresca or Barbs]
Preheat oven to 350 degrees
Blend batter ingredients in a blender until smooth, about 20 seconds. Transfer to a bowl and let stand covered, 1 hour.
Stir together ingredients and chill, covered until ready to assemble tacos.
Heat 2 inches oil to 350 degrees in a deep 4-quart heavy pot. Dredge fish in flour, shaking off excess, and put in batter to coat. Let excess batter drip off and fry, stirring until pale golden, 2 to 3 minutes, then transfer to paper towels to drain.
Heat tortillas and refry fish [to golden brown]
To assemble tacos:
Put fish on tortillas with sauce and cabbage. Squeeze lime over tacos and serve with guacamole and salsa.
SALSA FRESCA (makes about 2 CUPS (active time 20 min)
1/2 lb plum tomatoes, seeded if desired and finely chopped
2 fresh serrano chiles including seeds, minced
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt, or to taste
3 tablespoons water
Gently toss together all ingredients.
For reservations, call 443-865-7937 or email the Captain at FISHWITHBAM@GMAIL.COM
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