BajaNomad - Beer-Battered Fish Taco, Ensenada Style

Beer-Battered Fish Taco, Ensenada Style

mcfez - 7-12-2011 at 11:41 AM

Well....I am taking the day off here today....and on days like this...I cook something new.

This is a "hit you in the face"....."stunningly good".....easy......fish fry receipt. Oh Gods....I am full. The dogs here are full too!

http://1000tacos.com/?p=414

2007-Fish-tacos-25.jpg - 36kB

DENNIS - 7-12-2011 at 01:21 PM

Quote:

Originally posted by mcfez
"stunningly good

Deno....for a couple of cold ones, I'll forget that you used that word. :lol:

Anyway....I don't think the stands down here use beer in the batter. Not sure, but have never seen it.
----------------------

Other words on the "Men don't say" list:

Exquisite
Marvelous
:lol:

Bob H - 7-12-2011 at 06:31 PM

Love the fryer setup. Where did you get it?

Edit: Ok, I see that the photo is from the link you posted. It fryer is called a disca... I have to look for one of those!

[Edited on 7-13-2011 by Bob H]

Brinloor - 7-12-2011 at 07:21 PM

Quote:

Originally posted by Bob H
Love the fryer setup. Where did you get it?

Edit: Ok, I see that the photo is from the link you posted. It fryer is called a disca... I have to look for one of those!

[Edited on 7-13-2011 by Bob H]

Thank goodness. That explains the stunning nail polish!

Lobsterman - 7-13-2011 at 05:40 AM

Thanks for the recipe. The directions are clear and concise. Will try it out after my next fishing adventure this week.

mcfez - 7-13-2011 at 06:41 AM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by mcfez
"stunningly good

Deno....for a couple of cold ones, I'll forget that you used that word. :lol:

Anyway....I don't think the stands down here use beer in the batter. Not sure, but have never seen it.
----------------------

Other words on the "Men don't say" list:

Exquisite
Marvelous
:lol:

Two being shipped to you :lol:

Lobsterman : I tried to use larger pieces of fish....didnt work out as well as the smaller cuts.

tripledigitken - 7-13-2011 at 08:53 AM

Looks like a batter I will try. The recommendation to use Catfish though, is not one I'm keen on.

Woooosh - 7-13-2011 at 09:50 AM

Quote:

Originally posted by tripledigitken
Looks like a batter I will try. The recommendation to use Catfish though, is not one I'm keen on.

Thanks McFez. My recipe is similar and with one fillet of fish you can make a bunch of tacos. The recipe says the original fish tacos were made from shark. I would think catfish is too strong, the Talapia I use it too bland. There must be something in the middle I can find around here.

Bob H - 7-13-2011 at 10:58 AM

Should also be a great batter for shrimp tacos!

Cypress - 7-13-2011 at 11:09 AM

If the catfish are product of the USA, farm raised or wild caught, they'll be fine. Asian seafood products? I'll pass.

jbcoug - 7-13-2011 at 11:11 AM

I know I've seen a discussion on this previously, but, has anyone found a source for a disca NOB?

John

Woooosh - 7-13-2011 at 12:09 PM

Quote:

Originally posted by Cypress
If the catfish are product of the USA, farm raised or wild caught, they'll be fine. Asian seafood products? I'll pass.

OK. I know much of the talapia is farm raised in Asia in polluted waters. Is farm raised catfish more mild than the type I am used to eating deep fried in Memphis? How dangerous is the disc fryer for oil fires?

DENNIS - 7-13-2011 at 12:32 PM

Quote:

Originally posted by Woooosh
How dangerous is the disc fryer for oil fires?

How many charred fish taco stands have you seen?

Woooosh - 7-13-2011 at 12:35 PM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by Woooosh
How dangerous is the disc fryer for oil fires?

How many charred fish taco stands have you seen?

well, I've never noticed a fire extinguisher...

Cypress - 7-13-2011 at 01:12 PM

Quote:

Originally posted by Woooosh
Is farm raised catfish more mild than the type I am used to eating deep fried in Memphis?

Farm raised? Wild caught? Which has a stronger flavor? Depends upon the time of year, water source, food, etc.

DENNIS - 7-13-2011 at 01:14 PM

I've had Ocean Cat Fish and it was really good.

Edguero - 7-14-2011 at 09:32 AM

Found the "disca" in Temecula.

http://www.kitchenfantasy.com/shopping_cart/outdoor.html

tripledigitken - 7-14-2011 at 10:08 AM

Quote:

Originally posted by Edguero
Found the "disca" in Temecula.

http://www.kitchenfantasy.com/shopping_cart/outdoor.html

Thanks for the link. I just might take a ride up to Temecula to look at "discas".

DENNIS - 7-14-2011 at 12:24 PM

Quote:

Originally posted by tripledigitken
Thanks for the link. I just might take a ride up to Temecula to look at "discas".

The only ones I've seen were stainless steel and probably pricey. Not sure.

Lobsterman - 7-17-2011 at 04:40 AM

Tried the recipe for dinner last nite on some small rockfish I caught wed. It was the best; crisp, lite, airy and delicious! I cut the recipe in half and still threw away half the batter. Also fried up a few butterflied shrimp as well. Used an 8" cast iron skillet with an inch of oil and placed 1st cooked battered seafood on a rack for about 30 minutes until my wife was ready for dinner. Then refried til golden.

This recipe is now in my "Keeper" recipe book. I love this method of precooking all the seafood 1st then finishing later quickly when the guests are ready. The crispy batter also keeps the sealed-in seafood from cooling quickly. Next time I'll jazz up the dry batter a bit with more spices and garlic.

Thanks again,

woooooosh

capt. mike - 7-17-2011 at 07:17 AM

Quote:

Originally posted by Woooosh

Quote:

Originally posted by tripledigitken
Looks like a batter I will try. The recommendation to use Catfish though, is not one I'm keen on.

without a doubt - get some halibut - it makes the best tacos.

Hook - 7-17-2011 at 10:22 AM

Have not had the recipe, but I'd say your fish pieces are too small. I'd go with thicker pieces so you can get the batter more crispy and golden brown without overcooking the fish. A little bit of crunch to the outer is important to my palette. Yours dont look that crispy.

BajaNomad - 7-17-2011 at 11:32 AM

Quote:

Originally posted by Edguero
Found the "disca" in Temecula.

http://www.kitchenfantasy.com/shopping_cart/outdoor.html

I think these might also be the same item... from $31-35. Double-check tax and shipping rates though:

$31.54 (Toronto-based with USA warehouses ?):
http://www.mcsdepot.com/comallargestainlesssteel1.aspx

$33.03 (Pasadena supplier):
http://www.jchstools.com/show_Product.asp?ID=2356

$35 (Santa Ana; link will expire soon, I'm sure; their tel# is 562-290-9550):
http://orangecounty.craigslist.org/app/2471244110.html

dizzyspots - 7-17-2011 at 05:58 PM

TRIGGERFISH! solid, mild white meat...excellent fish tacos
fresh from the bay..on the beach with cold cerveza yummmmmm

dizzyspots - 7-17-2011 at 06:06 PM

Deno...are the comals available in San Felipe?
searched all over Tucson..no joy
found them online at $32-50!?!

only 76 days until fresh triggerfish tacos and cold cerveza on the beach at Gonzaga

hmmm...maybe I should hit your secret Puertecitos fishing spot on the way down

cheers

Mike

dizzyspots - 7-17-2011 at 06:23 PM

found the one in the picture at this site

http://aluminumproductsofmexico.com/molcajetes--comales.html

only 12" compared to 22.5 " but only $18??