Baja Fish Tacos

Well once again it is Junk Food Friday.  The big thing in our area are Friday Fish Frys during the Lenten season.  I am not a master at frying.  It is a technique you are always advised against for health reasons.  Ah but those batter fried fish sandwiches are so delicious.  I did some research on technique.  Almost bought a deep fry appliance; but, didn't want to splurge until I knew it was something I would want to do more often.  Everything I read said it is the temperature of the oil, and the quality of the ingredient that is key to the success of perfect frying.  Cod was on sale this week.  I rolled up my sleeves and chose a recipe and got to work.  Um, not such a success.  First, the frying is fine; a little labor intensive, but difficult to prepare a meal that everyone sits down and is able to eat hot food together.  Fried food that isn't piping hot loses its appeal.  The second fail was we loved the batter dipped fish, the great fresh sauce and the crunchy cabbage; but the overpowering taste and the extra time it took to heat the corn tortilla was, well, for lack of better word, yuck!  The fish stood alone and was fabulous without the tortilla.  I would much prefer a fish taco with baked fish.  My conclusion:  I am glad I successfully made delicious batter dipped fish, however, it is worth every penny to eat out for fried fish that is done by someone else in an industrial kitchen!  If you want to try here is the process:

Baja Fish Tacos
(forgive me, it was difficult at times to stop and snap photos!)

Sauce
1 c. Mayonnaise (WAY too much)
1/4 c. milk
Juice of 1 lemon
a dash of Old Bay

Batter
1 c. flour
2 T. cornstarch
1 bottle of beer (one you would drink, not crap beer!)

Shredded cabbage
Corn Tortillas
Cod cut into strips
Canola Oil

Mix the sauce ingredients together until smooth, refrigerate.

In a bowl mix flour, cornstarch and Old Bay.  Put about 1/2 c. of the mixture in a separate bowl.

In the large bowl add the beer and whisk the batter until smooth.

Pour 2 inches of the oil into a heavy bottom pot.  Heat until 375 degrees.
Dust the fish pieces in the dry ingredients.  Shake off the excess.
Dip in the wet batter.  Carefully drop into the hot oil.  Cook until it puffs, floats and is golden brown.
Heat the taco shell in an ungreased skillet for 15 seconds per side.
Smear sauce into the middle of the taco shell.  Add the fish and shredded cabbage. Serve with fresh lime wedges.

So I appreciate the Church ladies who volunteer for the the Lenten Fish Frys so much more now!  I don't like to smell like cooking oil, the clean up or the rest of the effort involved.  But I did it.  Other than the taco shell, it was delicious.  I even made homemade chips.  Check that off my curiosity list.  Next Friday I am thinking of supporting one of the local churches!