Subj : BH&G 1789
To   : ALL
From : DAVE DRUM
Date : Thu Feb 11 2021 13:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: BH & G's Baja Fish Tacos
 Categories: Seafood, Salsa, Vegetables, Chilies, Herbs
      Yield: 6 Servings
 
      2 lb White firm-flesh fish
           - filets; in bite-size
           - strips
           Salt
      4 c  Fine shredded cabbage
    1/2 c  Chopped green onions
    1/2 c  Snipped fresh cilantro
      3 tb White vinegar
      2 tb Oil
      1 ts Sugar
    1/2 ts Salt
  1 1/2 c  All-purpose flour
    1/4 c  Cornstarch
      1 tb Paprika
      1 ts Baking powder
      1 c  Beer
      1 lg Egg, lightly beaten
           Oil for deep frying
     12    (6") corn tortillas; warmed
      2    Avocados; halved, seeded,
           - peeled, thin sliced
           Mexican crema or sour cream
           Lime wedges

MMMMM-------------------------SALSA PINA------------------------------
      1 c  Pineapple preserves
      2 tb Lime juice
      1 tb Snipped fresh cilantro
      1    Serrano; stemmed, seeded,
           - fine chopped
    1/4 ts Salt
 
  Thaw fish, if frozen. Rinse fish; pat dry with paper
  towels. Sprinkle fish with salt; set aside. In a medium
  bowl combine cabbage, green onions, cilantro, vinegar, the
  2 tablespoons oil, the sugar, and the 1/2 teaspoon kosher
  salt. Toss well to combine; cover and chill until ready to
  serve.
  
  For beer batter, in a large bowl combine 3/4 cup of the
  flour, the cornstarch, paprika, and baking powder. Add
  beer and egg; stir until combined (batter will be slightly
  lumpy).
  
  Set oven @ 200ºF/93ºC.
  
  In a large skillet heat about 1" oil to 375ºF/190ºC.
  
  Place the remaining 3/4 cup flour in a shallow dish; dip
  fish pieces, one at a time, into flour, turning to coat
  and shaking off excess. Dip into beer batter. Fry fish,
  four pieces at a time, in hot oil for 2 to 4 minutes or
  until crispy and golden brown, turning once halfway
  through frying time. Drain on paper towels. Keep fried
  fish warm in the 200 degrees F oven while frying remaining
  fish.
  
  To serve, place one or two fish pieces on each warm
  tortilla. Top with cabbage mixture, avocado slices, and
  Salsa Pina. Serve with crema and lime wedges.
  
  MAKE THE SALSA PINA: In a small bowl combine pineapple
  preserves, lime juice, cilantro, chile pepper, and salt.
  Whisk together until well mixed.
  
  FROM THE TEST KITCHEN: Although the pineapple preserves
  give this sauce its name, mango preserves or orange
  marmalade work well, too.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Call me ricist but I prefer potatoes.
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