Sallysouth - 8-12-2005 at 03:25 PM
We are looking for an original batter for fish tacos. I think Crisco could be used instead of lard but the batter part?
The party is tomorrow!
[Edited on 8-12-2005 by Sallysouth]
Diver - 8-12-2005 at 03:39 PM
Try panko batter - its a light Janpanese style batter (not tempura batter).
Lightly flour the fish with white flour then dip in scrambled egg with a little milk or water, then roll in lightly salted, dry Panko batter and fry
in veggie oil. Yuuuummmmmyyy !!
elizabeth - 8-12-2005 at 03:39 PM
I don't have a written recipe, but I use about a cup of beer to a cup of flour, whatever amount of salt seems right, just whip it up until it's thick
and foamy...and it works pretty well...although I expect that not many street vendors use any or as much beer! You can also add a little baking
powder, but I think that makes it too puffy.
Bottom line is, unless you're in Baja, no matter what you do, it won't taste exactly right!
comitan - 8-12-2005 at 03:48 PM
It won't taste right because of hoses special ingredients
bajajudy - 8-12-2005 at 04:34 PM
Senor A's recipe might make a lot of things happen rapidly.
Next time you are down this way, pick up a bag of the batter at the mercado. They sell it everywhere. of course I cant remember the name...that
would make it too easy!
Provecho
Mike Supino - 8-12-2005 at 05:16 PM
Here's one off the net:
Prep and cook time: 25 minutes
Makes: 10 servings
1 cup dark beer 1 cup all-purpose flour About 1/2 teaspoon salt 1 1/2 pounds boned, skinned lingcod(*) Salad oil 20 warm corn tortillas About 5 cups
shredded cabbage Mayonnaise thinned with a little water Tomato salsa Lime wedges
1. In a bowl, whisk beer, flour, and salt, blending well.
2. Rinse fish and pat dry. Cut into 10 equal pieces.
3. In a deep 5- to 6-quart pan, heat 1 inch salad oil to 360 [degrees]. Using a fork, coat fish pieces with beer batter and lift out, draining
briefly. Slide coated fish into oil, about 5 pieces at a time. Adjust heat to maintain oil temperature. When fritters are golden, in about 2 minutes,
lift out with a slotted spoon and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
Sallysouth - 8-12-2005 at 09:07 PM
Thanks Elizabeth, Judy and Mike! I'll give you a report in the Baja recipes after we cook em up! And to HoseA (aye, dogs eat dogs, don't they?)
Sallysouth - 8-12-2005 at 09:10 PM
Gracias to Diver also,another try out on the menu!
FrankO - 8-12-2005 at 09:22 PM
This is anything but original and made from scratch but the "freshdipt" brand of cornmeal seafood batter made w/a flat beer is awesome. Better, by
far, than my own. Of course there is the spoon or two of mayonaise mixed w/lots of italian dressing marinade and then throw that on the BBQ and it is
GREAT.