Beer-battered Fish Tacos with Calamansi Cream
I'm back, it's been a while!!! Living in NYC and going to culinary school has given me tools and a lot of brilliant ideas for more kitchen experiments. Experiments, I suppose, are born out of need, and what better need to have than some wild hankering for fish tacos!
Homemade Flour Tortillas ( adapted from: http://www.food.com/recipe/flour-tortilla-recipe-204109)
1 1/2 cups All Purpose Flour
1/2 cup Whole Wheat Flour
1/2 teaspoon Salt
1/4 cup vegetable oil
1 teaspoon Baking Powder
1/2 cup Warm Milk
1. Sift the dry ingredients together. Add vegetable oil into the dry ingredients and with your fingertips or a pastry cutter, mix until resembling course cornmeal.
2. Add milk slowly just until dough becomes sticky.
3. Wrap in plastic and let sit (30 mins)
4. Divide dough into balls , depending on what size tortillas you want.
5. Lightly dust surface with flour and roll out tortillas to about 1/4" thick. Let rolled tortillas sit, covered in a damp towel to avoid drying out.
6. Grill tortillas over high heat for about 30 seconds on each side until cooked. Again, let sit with a damp towel covering them until ready to use.
Beer Battered Fish (adapted from: http://kitchenetteblog.com/2012/09/beer-battered-fish-tacos-with-cilantro-crema/)
White Fish Fillets ( I used cream dory)
1 cup All Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Paprika
1 teaspoon Oregano* (whichever dried herbs you'd like, I happened to have only oregano)
Salt and ground pepper to taste
12 oz Beer
lemon or calamansi
vegetable oil for light pan frying.
Procedure:
1. Mix flour, baking powder, herbs, salt, pepper. Whisk in beer and let sit in fridge for at least 20 minutes.
2. Squeeze lemon or lime or calamansi over both sides of fish fillet. Lightly season with salt and pepper on both sides.
3. When batter is ready, prepare pan for frying. Put enough vegetable oil in a pan to cover fish about halfway.
4. Dip fish and coat in batter, shaking off any excess. Fry for 3-4 mins on each side. Drain on paper towels and sprinkle a little sea salt if desired. Let sit before cutting into smaller pieces for tacos.
Calamansi Cream
1 pack Nestle All Purpose Cream
chopped cilantro
green or red chilis, deseeded and chopped
lemon or lime juice
salt and pepper to taste
Mix all ingredients together and serve over fish tacos, along with red or green cabbage, finely chopped.
2. S
