Before you start cooking there are a few sacred rules that must be adhered to or you will be subject to the curse of “Montezuma’s revenge” Yea you know what I am talking about if you every got sick down in Mexico.
Rule #1. NO FLOUR TORTILLAS only use fresh hot of the grill corn tortillas.
Rule # 2 BEER BATTER FRIED NEVER GRILLED. Grilled is cool and of course it is a healthy alternative and I will probably some time in the future post a grilled recipe. That said, grilled is definitely not authentic and subject to “The Curse”
Rule #3 NO LETTUCE not even as a garnish or on the side of the plate. Only use cabbage. Need I remind you of the consequences?
MAKE AHEAD ITEMS WHITE SAUCE Add lime juice to mayo and stir. Stir in small amounts of condensed milk until sauce is consistency of thin pancake batter. Not to runny and not to thick.
NOTE: I like to use squirt bottles I buy from Smart and Final to apply sauces to tacos AVOCADO SAUCE This sauce is a rich creamy sauce you will find in most street stands throughout Baja. It is primarily used for Fish Tacos and Carne Asada tacos. It is thin and rich but should not be confused with Guacamole Add avocado to bowl and squeeze lime juice over top of avocado. Add salt to taste. Mash avocado until it has smooth consistency. Add small amounts of condensed milk and continue stirring until you get a consistency a little thinner than pancake batter. Add cilantro and stir.
PICO DE GALLO SALSA Sometimes simple is better. This very simple authentic salsa recipe is fresh, clean and goes great on everything from scrambled eggs to Baja fish tacos.
Combine all ingredients, salt to taste.
De ARBOL HOT SAUCE This fiery hot sauce is my all time favorite. A little goes a long way. So add gradually until you get the proper “Burn”
In a large bowl combine ingredients and mix with olive oil until all ingredients have a fine coating. Transfer to baking sheet and bake at 375 until tomatillos start to char, around 15-20 minutes. Remove from oven allow to cool. Transfer to blender and blend until smooth. If you like a thinner sauce just add water until you achieve desired consistency.
TIME TO FRY 1) Make the batter combine and mix the flour, baking powder, granulated garlic, cayenne, mustard, oregano, one tsp salt and pepper until well blended. Stir in the beer until batter is smooth. I like to make ahead of time so all ingredients can absorb the liquid.
, trim the fish of all bloodlines and skin, cut into pieces the size and shape of your index finger, sprinkle with a few drops of lime juice and a little salt, Pour the oil it to a Disca or wide Cast Iron pan to a depth of two inches and heat to medium high.
Pat the fish dry with paper towels. Check batter for thickness. Should be the consistency of pancake batter.
Add the fish to the batter, make sure it is thoroughly coated then lift out of the batter, let it drip once and lay the fish gently into hot oil, cook a few pieces at a time, until they float and the batter is set but still very light in color.
Place the fish on a rack to drain. If need be you can cook and prep ahead of time just refrigerate fish until ready to cook. This makes cooking for a group or party much easier and the fish always seems to taste better.
When you are ready to serve reheat the oil to 350 to 360 degrees and fry the fish a few pieces at a time until crisp and golden brown.
To serve hold the tortilla in your hand and add a spoon full of avocado sauce, top with fish and squeeze lime over the whole piece, then drizzle a little white sauce and few drops of De Arbol sauce, top with Pico De Gallo and shredded cabbage. Get ready to ride the fish taco train to nirvana!!
