Rubio's Fish Tacos
Ingredients:
Vegetable Oil for frying the fish
Wash fish dipping in cold, lightly salted water or water with a little bit of lemon juice added.
Prepare Salsa; reserve.
Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer. Do not let pieces touch each other. Cook Fish until batter is crispy and golden brown.
Heat corn tortillas lightly in skillet or Mexican comal until they are soft and hot.
I found this recipe at www.ichef.com. This is the closest thing to real Rosarito Beach Fish Tacos I've had since I lived in San Diego 11 years ago. Viva Mexico.
source: Bill Segui, FidoNet Cooking Echo.
12 Cod fillets
12 Corn Tortillas
Beer Batter:
1 Cup Flour
1 Cup Beer
Garlic Powder to taste
Pepper to taste
White Sauce:
1/2 Cup Mayonaise
1/2 Cup Yogurt
Salsa:
3 garlic cloves, peeled and minced
2 Jalapeno chiles, seeded and chopped
6 tomatoes, peeled, seeded and diced
1/2 onion, minced
2 tlbsp. Cilantro leaves, chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper
Garnish:
1 Head Green Cabbage, Shredded
1 Lime, cut into wedges
Preparation:
Stir flour and spices into beer and mix until well blended.
Make sure fish is completely dry before dipping into batter.
