Wayne's Words Archive
Active Member
1 lb. White fish fillets, cut into ½ strips
12 Soft fried corn tortillas
3 lime wedges
2 cups finely shredded Cabbage
1 Tbs fresh Cilantro
¼ cup Sour Cream
1-cup flour
1 tsp baking powder
1-cup dark beer
½ tsp Cumin
1 tsp Salt
½ tsp black pepper
¼ cup Mayonnaise
Vegetable oil as needed
Tapatio hot sauce, as needed
Cut fish into ½" strips and squeeze juice of 1 lime over them while preparing other items. Season with a pinch of salt and pepper.
Make sauce by combining the Mayonnaise, Sour Cream, Cilantro, ¼ tsp lime juice, hot sauce and water as needed to make a thin sauce (slightly thinner than a Ranch dressing).
Whisk flour, salt, pepper, baking powder and cumin together in a mixing bowl. Slowly pour beer into mixture whisking thoroughly.
Soft fry the corn tortillas. Place ¼” of oil in a frying pan and heat to med./med. high. Fry each tortilla for 5 seconds on each side and place on paper towels.
Heat oil in large pan to 350 deg.
Pat fish dry, coat with batter and pan fry or deep fry a few at a time until golden brown. Make sure oil is hot enough to produce a crunchy piece and to prevent soggy breading. Don’t overcrowd and let oil cool.
Fill tortilla with a couple of strips, top with cabbage, sauce and extra Cilantro. Serve with lime wedges and your favorite hot sauce.
12 Soft fried corn tortillas
3 lime wedges
2 cups finely shredded Cabbage
1 Tbs fresh Cilantro
¼ cup Sour Cream
1-cup flour
1 tsp baking powder
1-cup dark beer
½ tsp Cumin
1 tsp Salt
½ tsp black pepper
¼ cup Mayonnaise
Vegetable oil as needed
Tapatio hot sauce, as needed
Cut fish into ½" strips and squeeze juice of 1 lime over them while preparing other items. Season with a pinch of salt and pepper.
Make sauce by combining the Mayonnaise, Sour Cream, Cilantro, ¼ tsp lime juice, hot sauce and water as needed to make a thin sauce (slightly thinner than a Ranch dressing).
Whisk flour, salt, pepper, baking powder and cumin together in a mixing bowl. Slowly pour beer into mixture whisking thoroughly.
Soft fry the corn tortillas. Place ¼” of oil in a frying pan and heat to med./med. high. Fry each tortilla for 5 seconds on each side and place on paper towels.
Heat oil in large pan to 350 deg.
Pat fish dry, coat with batter and pan fry or deep fry a few at a time until golden brown. Make sure oil is hot enough to produce a crunchy piece and to prevent soggy breading. Don’t overcrowd and let oil cool.
Fill tortilla with a couple of strips, top with cabbage, sauce and extra Cilantro. Serve with lime wedges and your favorite hot sauce.