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San Felipe-Style Fish Tacos in Beer Batter
Zutaten für 18 Portionen Menge anpassen
die Zutaten:
2 x ca. 450 gFirm-fleshed fish fillets
1/2 Tasseflour unbleached
eggs separated
1/2 Teelöffelgarlic salt
1 Teelöffeloregano
1/2 Teelöffelblack pepper
1/4 Teelöffelcayenne pepper
3/4 Tassebeer room temperature
3/4 Tasseflour unbleached
2 Tassecanola oil
18 Corn Tortillas fresh
Salsa Blanca
1/2 Tassemayonnaise
1/2 TassePlain yogurt; or sour cream
1/2 Teelöffelsalt
1 3/4 TasseShredded cabbage; Napa
Rosarito Beach Salsa
1/2 Tasseoil
10 Chiles de arbol
tomatoes
1/2 TasseTomato sauce; canned
1/2 Teelöffelsalt
die Zubereitung:

Cut fish into strips about 2 inches wide and 3 inches long. Roll in the 1/2 cup flour, dust off excess. Set aside while mixing batter. Beat together egg yolks, seasonings, beer and the 3/4 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 fish pieces in the beer batter and carefully slip into hot oil. Fry unto fish 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. (Or in oven.) For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes 1 cup. For the Rosarito 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. Makes 1 cup. 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 fish and drizzle with Rosarito Beach Salsa. Eat immediately. Makes 18 tacos.

corn tortilla with shredded cabbage and two salsas.

'Cook and Tell, ' Riv-Press Enterprise (30 My 96)


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