Fish Tacos

Last night was supposed to be my second night of “Cooking For Foodies” cooking class, but there was a gas leak and class was canceled. I returned as much of the food as I could, but I was stuck with 18 portions of red snapper. What is a girl to do?
Invite all her friends over and make the best fish tacos ever!

As requested here is the recipe.

Baja Fish Tacos
Serves 4

Batter:
¾ cup All-purpose flour
½ tsp Baking powder
½ tsp Dried oregano, crushed by hand
½ tsp garlic powder
½ tsp Chipotle or chili powder
1/8 tsp Salt
1/8 tsp Ground pepper
1 Egg yolk
4 to 6 oz Beer



1.5 lb Black cod, skinned and cut into ½ inch strips

As needed Vegetable oil

2 cups Cabbage, finely shredded
2 Avocados, sliced
2 cup Salsa fresca
3 Limes, cut into wedges
6-8 Tortillas
1 ½ cup Mayonnaise or Mexican crema sauce*

In a medium bowl whisk together flour, baking powder, oregano, garlic powder, chili powder, salt and pepper.
In a separate bowl mix together egg and beer. Stir egg mixture into flour mixture and refrigerate for at least 3 hour (this mixture can rest for up to 24 hours).
Preheat oil to 375°.
Dip cod into batter, one piece at a time, and coat.
Fry for 4- 5 minutes, turning half way through.
Place onto paper towel lined sheet pan.
Serve with warm tortillas, cabbage, avocado slices, salsa, lime wedges, and crema.


*Crema Sauce

1 cup Crema (How to make homemade Mexican crema)
¼ cup Lime juice
¼ cup Cilantro leaves, chopped
1/8 tsp Garlic salt
1/8 tsp Kosher salt

Place all ingrdients into a bowl, stir to combine.
Refrigerate for 10 minutes before serving.