Post by brian on Feb 24, 2011 11:02:19 GMT -5
24 or so, skinless perch fillets.
Flour, seasoned with salt and pepper for dredging perch fillets.
Batter: Whisk all ingredients together.
1/2 can of beer (drink the rest)
1 egg
scant 3/4 cup of flour
1/4 tsp. Baking Powder
1 pinch cayenne pepper
1 pinch paprika
1 salt
Taco sauce: Mix together the following and adjust salt and pepper.
1/2 cup mayonnaise
1/4 cup sour cream
juice from 1/2 lime
1 scallion, sliced finely
1/4 tsp garlic salt
1/4 tsp smoked paprika
1/2 tsp Chile powder
pinch (or more) cayenne pepper
Taco fillings:
1/4 cup cilantro, coarsely chopped
1 lg. tomato, diced fine
2 cups Nappa cabbage, shredded
1 cup Jack cheese, shredded
Tortillas:
6 small flour or Cafe Style tortillas wrapped in foil. Heat in 375 degree oven 10 minutes or so.
Method:
Prepare all the taco fillings and taco sauce first.
Warm tortillas in oven.
Dredge fillets in flour.
Dip fillets into batter (batter should be thin, add water or more beer if batter gets thick).
Fry the fillets in shallow oil. Drain on paper towels, transfer to sheet pan and keep warm in oven until all fillets are fried.
Set the table.
Build the tacos: fish, cheese, Nappa cabbage, tomatoes, sauce, cilantro.
Eat the tacos.
Flour, seasoned with salt and pepper for dredging perch fillets.
Batter: Whisk all ingredients together.
1/2 can of beer (drink the rest)
1 egg
scant 3/4 cup of flour
1/4 tsp. Baking Powder
1 pinch cayenne pepper
1 pinch paprika
1 salt
Taco sauce: Mix together the following and adjust salt and pepper.
1/2 cup mayonnaise
1/4 cup sour cream
juice from 1/2 lime
1 scallion, sliced finely
1/4 tsp garlic salt
1/4 tsp smoked paprika
1/2 tsp Chile powder
pinch (or more) cayenne pepper
Taco fillings:
1/4 cup cilantro, coarsely chopped
1 lg. tomato, diced fine
2 cups Nappa cabbage, shredded
1 cup Jack cheese, shredded
Tortillas:
6 small flour or Cafe Style tortillas wrapped in foil. Heat in 375 degree oven 10 minutes or so.
Method:
Prepare all the taco fillings and taco sauce first.
Warm tortillas in oven.
Dredge fillets in flour.
Dip fillets into batter (batter should be thin, add water or more beer if batter gets thick).
Fry the fillets in shallow oil. Drain on paper towels, transfer to sheet pan and keep warm in oven until all fillets are fried.
Set the table.
Build the tacos: fish, cheese, Nappa cabbage, tomatoes, sauce, cilantro.
Eat the tacos.
