California fish tacos – a light, refreshing treat Food

California fish tacos are a surfing treat featuring fried in batter and fried crispy white fish and savory pickled vegetables. When done correctly, they are light and fresh, with a vibrant blend of textures and flavors.

This recipe may look complicated, but the ingredients come together quickly, so invite friends to help. Only a ¾-inch layer of oil is used for frying (without spraying vats).

We made ultra-thin batter by adding two carbonation sources, beer and baking powder; they provided an increase, and their low acidity limited the development of gluten. Frying in batches helped maintain the oil temperature.

For the filling, we quickly marinated the onions and jalapenos and then used the brine to lighten the shredded cabbage. Cut the fish at an angle if your fillet is not 4 inches wide. Serve with green salsa if desired.

CALIFORNIAN STYLE FISH TAXOS

Servings Per Container: 6

From start to finish: 1 hour

Pickled onions and cabbage:

1 small red onion, cut in half and finely chopped

2 jalapeñor chili, peeled and cut into thin rings

1 cup white wine vinegar

2 tablespoons lime juice

1 tablespoon sugar

Add salt and pepper

3 cups shredded green cabbage

So:

2 pounds of skinless white fish fillets such as cod, haddock or halibut

Add salt and pepper

¾ a cup of universal flour

¼ a cup of cornstarch

1 teaspoon baking powder

1 cup of beer

1 quart of peanut or vegetable oil

18 (6-inch) heated corn pancakes

1 cup fresh cilantro leaves

1 cup cream

For pickled onions and cabbage: Mix onions and jalapenos in a medium bowl.

Boil vinegar, lime juice, sugar and 1 teaspoon of salt in a small saucepan. Pour the vinegar mixture over the onion mixture and leave for at least 30 minutes or refrigerate for up to 2 days. Pour ¼ cups of marinade liquid into a second medium bowl, add cabbage, ½ teaspoon of salt and ﾽ teaspoon of pepper and stir.

For tacos: put the grill in the middle position and preheat the oven to 200 F. Set the grill on a baking sheet with a rim.

Cut the fish across into strips 4 by 1 inch. Dry with paper towels; season with salt and pepper. Beat flour, cornstarch, baking powder and 1 teaspoon of salt together in a large bowl. Add beer and whisk until smooth. Add the fish and stir to cover evenly.

Add the oil to a large Dutch oven to a depth of ¾-inches. Heat over medium heat to 350 F.

Remove 5 or 6 pieces of fish from the batter, allow the excess to drain back into the bowl, and add to the hot oil, briefly dragging the fish over the surface of the oil to prevent sticking.

If necessary, adjust the burner to maintain the oil temperature between 325 F and 350 F. Fry the fish, stirring gently to prevent the pieces from sticking together and turning as needed, until golden brown and crusty, about 8 minutes.

Using a skimmer with a skimmer or skimmer, transfer the fish to a prepared griddle and place in the oven to keep warm. Return the oil to 350 F and repeat with the rest of the fish. Serve fish, pickled onions and cabbage with tortillas, cilantro and cream.

Nutrition information per serving: 699 calories; 307 calories from fat; 35 g fat (5 g saturated; 1 g trans fat); 65 mg of cholesterol; 530 mg of sodium; 59 g of carbohydrates; 6 g of fiber; 7 g of sugar; 33 g of protein.

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