Fish Tacos, California-Style

 

Fish Tacos, California Style

(Please don't let the length of this recipe hinder you from making it--this really is quite simple)

Pickled Onions
1/2  Red Onion, sliced thin
1  Jalapeno chili, stemmed, seeded, and sliced into thin rings
1/2  Cup  White Wine Vinegar
1  Tablespoon  Lime Juice
1-1/2  teaspoons  Sugar
1/2  teaspoon  Salt

Cabbage
1-1/2  Cups  shredded Green Cabbage
2  Tablespoons  Pickling Liquid from the pickled Onions
1/4  teaspoon  Salt
1/4  teaspoon  Black Pepper

White Sauce
1/4  Cup  Mayo
1/4  Cup  Sour Cream
1  Tablespoon  Lime Juice
1  Tablespoon  Milk, as needed to thin to desired consistency

Fish
2  pounds skinless Whitefish fillets, such as Cod, Haddock, or Halibut, cut into 4-inch x 1-inch strips
Salt
Pepper
3/4  Cup  Flour
1/4  Cup  Cornstarch
1  teaspoon  Baking Powder
1  teaspoon  Salt
1  Cup  Beer
4  Cups  Peanut or Vegetable Oil
24  6-inch  Corn Tortillas, warmed
1  Cup  Fresh Cilantro leaves
Jarred Green Salsa, if desired

For the Pickled Onion:
Combine Onion and Jalapenos in a smallish bowl.  Bring remaining ingredients to a boil in a small saucepan; pour over Onions and Jalapenos; let sit for at least 30 minutes.  Can be prepared up to 2 days ahead and refrigerated.

For the Cabbage:
Toss all ingredients together in a bowl; refrigerate until ready to use.

For the White Sauce:
Whisk all together in a bowl; refrigerate until ready to use.
(See, I told you this was simple!)

For the Fish:

Adjust oven rack to middle position; preheat to 200*.  Set a wire rack inside a rimmed baking sheet and set aside.  Pat Fish dry with paper towels and season with Salt and Pepper.  Whisk together dry ingredients in a medium bowl; add Beer and whisk until smooth.  Add Fish to the batter and toss until evenly coated.

Add the Oil to a large, deep pot until it measures about 3/4-inch deep and heat over medium-high heat to 350*.  Working with 5 to 6 pieces of Fish at a time, remove Fish from Batter, allowing excess to drip back into bowl, and add to hot Oil, briefly dragging along surface to prevent from sticking.  Fry Fish, stirring gently to prevent from sticking (use a wooden spoon here, so you don't burn yourself), until golden brown and crispy, about 2 minutes per side.  Keep an eye on your oil temperature, adjusting heat as necessary, to maintain temperature at 325-350*.  Transfer fried Fish to the prepared wire rack and keep warm in the oven as you fry the remaining Fish.  Serve with Pickled Onion, Cabbage, White Sauce, Green Salsa, and Cilantro on warm Tortillas.  Serves 6.

 

"When (the disciples) got out on land,

they saw a fire of coals there and fish lying on it cooking,

and bread...

Jesus said to them,  'Come and have breakfast...'

and Jesus came, and took bread and gave it to them,

and also the fish."

John 21: 9,12, 13  Amplified Bible

 

 

 

Adapted from Cook's Country magazine, August/September 2013

Oven Fried Fish

Recently, between Labor Day fishing trips that yielded Catfish like this:

 And belated Birthday Fishing Trips with Uncle R. which yielded Large-Mouth Bass like this:

We've been eating a lot of this:

Oven Fried Fish

Prep Time:  15 minutes

Bake Time:  10 minutes

Serves:  4

1  lb  Firm White Fish, about 3/4-inch thick--Cod, Haddock, Catfish, Bass

1/4  Cup  Cornmeal
1/4  Cup  Dry Bread Crumbs
1/4  teaspoon  Dried Dill Weed
1/2  teaspoon  Paprika
1/4  teaspoon  Old Bay Seasoning
1/8  teaspoon Black Pepper
1/4  Cup  Milk
3  Tablespoons  Butter, melted

Move oven rack to position slightly above middle of oven.  Heat oven to 500*.

Cut Fish into 2 x 2-1/2-inch pieces.  Mix Cornmeal, Bread Crumbs, Dill, Paprika, Old Bay Seasoning and Pepper in a shallow dish (a pie plate works great).  Dip Fish in Milk, then coat with the Cornmeal mixture.

Place Fish in a greased 9 x 13 pan.  Drizzle Butter over Fish.  Bake uncovered about 10 minutes or until Fish flakes easily with fork.

Quick - Easy - Good!

Pecan-Brown Butter Salmon

Prep:  30 Minutes    Cook:  20 Minutes

4  10- to 12-oz.  pan-dressed Kokonee Salmon
3/4 to 1 tsp Ground Cumin
3/4 tsp Salt
1/4 tsp Ground Black Pepper, divided
Dash Chipotle Chili in Adobo Powder
1 Tbsp Olive Oil
1 bunch Green Onions, cut into thin strips
4 Tbsp Butter
1/4 C Pecans, coarsely chopped
2 Tbsp Lemon Juice
2 Tbsp Balsamic Vinegar

1.  Spread Salmon open; sprinkle meaty side with Cumin, Salt, 1/8 tsp Black Pepper, and Dash Chipotle Chili Powder.  Heat Oil in large non-stick skillet over medium-high heat.  Add two Salmon, skin-side-up; cook for two minutes.  Turn skin-side-down; cook two minutes more.  Flip and cook an additional two minutes, or until fish flakes easily when tested with fork.  Line serving platter with Green Onion tops.  Transfer Salmon to platter, cover and keep warm.  Add additional Oil, as needed, to fry remaining fish as directed above.  Cover all and keep warm.

2.  Reduce heat to medium.  Add Butter and Pecans to skillet; cook, stirring often, 1 to 2 minutes, until nuts and butter begin to brown.  Stir in Lemon Juice and Balsamic Vinegar; cook for 30 seconds until slightly thickend (aroma will be strong).  Add remaining 1/8 tsp Black Pepper and Salt to taste.  Pour nut mixture over Salmon; serve immediately.  Serves 4.

***Other Fish to try with this recipe:  Trout, Halibut, and Catfish.  Also try with Pork Chops, reducing salt to 1/2 tsp.***


As adapted from Better Homes and Gardens