Sallysouth
Super Nomad
Posts: 1835
Registered: 10-9-2003
Location: Capo Beach
Member Is Offline
Mood: missing Baja...
|
|
"street taco" recipe?
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]
Happiness is just a Baja memory away...
|
|
|
Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
Member Is Offline
|
|
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
Senior Nomad
Posts: 742
Registered: 7-30-2004
Location: Loreto, BCS
Member Is Offline
|
|
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
Ultra Nomad
Posts: 4177
Registered: 3-27-2004
Location: La Paz
Member Is Offline
Mood: mellow
|
|
It won't taste right because of hoses special ingredients
Strive For The Ideal, But Deal With What\'s Real.
Every day is a new day, better than the day before.(from some song)
Lord, Keep your arm around my shoulder and your hand over my mouth.
“The sincere pursuit of truth requires you to entertain the possibility that everything you believe to be true may in fact be false”
|
|
|
bajajudy
Elite Nomad
Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
Member Is Offline
|
|
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
Nomad
Posts: 351
Registered: 10-16-2002
Member Is Offline
|
|
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.
Therianthropic
|
|
|
Sallysouth
Super Nomad
Posts: 1835
Registered: 10-9-2003
Location: Capo Beach
Member Is Offline
Mood: missing Baja...
|
|
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?)
Happiness is just a Baja memory away...
|
|
|
Sallysouth
Super Nomad
Posts: 1835
Registered: 10-9-2003
Location: Capo Beach
Member Is Offline
Mood: missing Baja...
|
|
Gracias to Diver also,another try out on the menu!
Happiness is just a Baja memory away...
|
|
|
FrankO
Nomad
Posts: 301
Registered: 11-10-2002
Location: Ocean Beach
Member Is Offline
|
|
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.
Union thug.
|
|
|
![[*]](images/xmbforum/default_icon.gif){kind=icon}
