Easy 124 min

Fried Fish Tacos to Remind You of Baja California

american_region asian caribbean european french greek italian middle eastern region russian thai drink breakfast sour bitter savory umami hard medium

Prep

37 min

Cook

87 min

Total

124 min

Ingredients (17)

1 onion, cut into thin slices g

2 teaspoons salt, divided g

1 teaspoon dried basil g

1 teaspoon dried oregano g

4 limes, divided g

water to cover g

¾ cup sour cream g

⅓ cup mayonnaise g

1 quart canola oil for frying g

18 corn tortillas g

2 ½ cups all-purpose flour g

1 (12 fluid ounce) can or bottle dark beer g

1 ¼ pounds whitefish, cut into 3x1-inch strips g

1 egg g

⅓ head cabbage, thinly sliced g

1 cup pico de gallo salsa g

1 cup chopped fresh cilantro g

Nutrition

kcal

fat

carbs

protein

Instructions

Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.

Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.

Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.

Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.

Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.

Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.