Baja Style Tempura Fish Recipes

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BAJA-STYLE TEMPURA FISH TACOS



Baja-Style Tempura Fish Tacos image

These Baja-style tempura fish tacos are as authentic as they come. White fish is dunked in a quick chile-lime marinade and then battered and pan-fried until crisp before being tucked in soft tortillas and topped with slaw and banana mango salsa.

Provided by Mark Miller

Categories     Mains

Time 1h

Number Of Ingredients 16

1 1/2 cups cold water
1/2 cup fresh lime juice ((from 4 to 6 limes))
10 cloves garlic (sliced)
2 serrano chiles (stemmed and sliced)
2 teaspoons dried Mexican oregano (ground (optional))
1 tablespoon fine sea salt
2 pounds firm white fish fillets
3/4 cup plus 1 tablespoon ice water
2 1/2 teaspoons yellow mustard
1 cup bleached all-purpose flour
Vegetable oil (for deep-frying)
Ten (5 1/2-inch) soft corn tortillas, warm
Baja Cabbage Slaw
Mango-Banana Salsa
Lime wedge
Pickled jalapeño rings

Steps:

  • In a large bowl, combine the cold water, lime juice, garlic, chiles, oregano (if using) and salt. Add the fish and set aside at room temperature for 20 minutes.
  • In a separate bowl, whisk together the ice water and mustard. Gently stir in the flour, being careful not to overmix the batter; a few small lumps are okay. Cover and refrigerate for 30 minutes.
  • Drain the fish and pat the pieces dry with a paper towel. Have a plate lined with paper towels or a cut-open brown paper bag at the ready.
  • In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F (182°C) on a deep-fry or candy or instant-read thermometer.
  • Remove the tempura batter from the refrigerator and stir to recombine.
  • Dredge a few pieces of fish at a time in the batter, turning to coat them evenly. Gently lower a couple pieces of fish into the oil, adding a couple more pieces every 30 seconds. Fry no more than 4 pieces at a time. Fry the fish, turning as needed, until the pieces are crisp, light golden brown, and floating on the surface of the oil, about 2 1/2 minutes. Monitor the temperature of the oil throughout frying, letting the oil return to proper temperature between batches; to ensure crispness, it must remain a constant 360°F to 380°F (182°C to 193°C).
  • Using a fine-mesh skimmer, transfer the fried fish to the paper towel-lined plate or brown paper bag to drain. Repeat with the remaining fish and batter, being sure to remove any flecks of floating fried batter in between batches.
  • Place the tortillas side by side, open face and overlapping, on a platter. (If using extra tortillas, simply double them up.) Divvy the slaw and fish equally among the tortillas. Top with salsa and desired garnishes or allow guests to do so themselves. Grab, fold, and eat right away.

Nutrition Facts : ServingSize 1 taco, Calories 222 kcal, Carbohydrate 23 g, Protein 19 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 39 mg, Sodium 776 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g

BAJA FISH TACOS



Baja Fish Tacos image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt
Oil
2 packages Tempura Batter Mix
1 can beer
1 teaspoon salt
1 teaspoon garlic powder
24 ounces boneless cod, cut into 2-inch pieces
6 corn tortillas
2 cups shredded cabbage
2 limes

Steps:

  • For the sauce: Mix all ingredients together and set aside.
  • Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.
  • Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.
  • Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through.
  • Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.

BAJA-STYLE TEMPURA FISH



Baja-Style Tempura Fish image

Batter-fried fish tacos as we know them in the United States originated in the 1930s in Ensenada, Mexico, home to a large Japanese immigrant population who worked in the fishing industry there. Along with their skills as fishermen, the Japanese also brought with them the technique for tempura-deep-frying fish in batter. The Mexicans adapted this technique to make tacos, using young shark, a very inexpensive local catch that held up beautifully when fried. These tacos are best served immediately as fried foods get soggy if left to sit. If you can't find shark, substitute a firm, moist white fish like opah, tilapia, or mahi mahi.

Provided by Mark Miller

Yield makes 10 tacos

Number Of Ingredients 13

1 1/2 cups water
1/2 cup fresh lime juice
10 cloves garlic, sliced
2 serrano chiles, stemmed and sliced
2 teaspoons dried Mexican oregano, ground (page 161)
1 tablespoon fine sea salt
2 pounds young shark fillet, cut into 4 by 3/4-inch strips (see headnote)
3/4 cup plus 1 tablespoon ice water
2 1/2 teaspoons yellow mustard (optional)
1 cup bleached all-purpose flour
Vegetable oil, for deep-frying
10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Baja Cabbage Slaw (page 145), lime wedges, and pickled jalapeño rings

Steps:

  • To make the marinade, in a large bowl, combine the 1 1/2 cups water, lime juice, garlic, chiles, oregano, and salt. Add the fish strips and let marinate for at least 20 minutes.
  • To make the tempura batter, in a separate bowl, whisk together the ice water and mustard. Gently stir in the flour, but don't overmix; a few small lumps are okay. Cover and refrigerate for 30 minutes.
  • Drain the shark pieces and pat them dry with a paper towel.
  • Have a plate lined with paper towels ready. In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F on a deep-fat thermometer. Remove the batter from the refrigerator and stir once more. Dredge the fish pieces in the batter, a few at a time, to evenly coat. Drop them in the hot fat, 2 pieces at a time, adding 2 more pieces every 30 seconds (fry no more than 4 pieces at a time). Monitor the temperature of the hot oil throughout frying, letting the oil return to proper temperature, if necessary, between batches; to ensure crispness, it must remain a constant 360°F to 380°F. If too low, the fish will be oily; if too hot, the pieces will burn.
  • Fry them until crisp, light golden brown, and floating in the oil, about 2 1/2 minutes per batch. With a fine-mesh skimmer, transfer the fish tempura to the paper-towel-lined plate to absorb the excess oil. Repeat with the remaining pieces of fish. During frying, be sure to remove any pieces of floating batter, or they will burn and darken the oil, which will transfer a burned flavor to the tempura. Serve immediately.
  • To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the slaw and filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some slaw, then filling, top with salsa, fold, and eat right away.

BAJA STYLE FISH TACOS



Baja Style Fish Tacos image

Provided by Marcela Valladolid

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional

Steps:

  • For the Beer Batter:
  • Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
  • For Cream Sauce:
  • Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
  • For the Fish:
  • In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
  • On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
  • Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
  • *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
  • **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

BAJA CABBAGE SLAW



Baja Cabbage Slaw image

Provided by Mark Miller

Categories     Sauce     Cabbage

Yield 2 cups, enough for 8 tacos

Number Of Ingredients 4

1/2 head small (5-inch diameter) green cabbage
2 tablespoons regular mayonnaise (not light)
3/4 teaspoon fresh lime juice
2 drops jalapeño Tabasco Sauce (optional)

Steps:

  • Remove the outer leaves of the cabbage. Cut a V-shaped wedge around the tough inner core and remove the core and discard. Halve the cabbage to make 2 quarter sections. With a large, sharp knife, slice each section crosswise into a thin julienne (about 1/8 inch thick) or julienne with a hand-held Japanese mandoline. Transfer the julienned cabbage to a large bowl. In a bowl, mix together the mayonnaise, lime juice, and Tabasco. Toss the mayonnaise mixture with the cabbage, refrigerate, and use within a few hours.

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