Classic Ensenada FIsh Tacos

I'm sorry that I haven't been on the blog in a while. Things have been sort of crazy. But don't worry I still cook every night. It just so happens that about 1 week ago I made the best fish tacos ever!!! My family and make this twice a month… yah it is that good! This is a great meal for your family to cook together, whether it is grating cheese, dicing tomatoes, making a batter, or frying, there is always something to do. I recommend making this on the weekend when everybody is home, because it makes everybody's mouth water, and will make everybody come back for more. I know that my dad's best friend Billy D. would want me to do my blog a lot. I know he is watching me writing this from above, and he is smiling. R.I.P. Billy D. Anyway, you should definitely make this soon! It can be made in the fall, winter, spring, or summer! Although I have never been to Ensenada, I can already tell that the food is great there!! Here is the recipe:

Classic Ensenada Fish Tacos
Serves 3 (if your really hungry) ;)

2 garlic cloves, peeled
Salt to taste
1/2 teaspoon of oregano
1/2 teaspoon of black pepper
1 teaspoon of yellow mustard
1 packet of concentrated chicken bouillon
1 cup of sparkling water, beer, or water
1 teaspoon of baking powder
1 cup of all-purpose flour
Peanut oil to the depth of 1 1/2 inches for frying
1 pound of boneless, skinless halibut filets, or mahi mahi, or flounder
1/3 cup of mayonnaise
1/3 cup of sour cream
1/4 cup of milk
12 corn tortillas, made from masa
1 cup of thinly sliced cabbage
1 cup of salsa (optional)
Cheese, avocado, hot sauce, limes, tomatoes, scallions… etc

Directions:

Finely chop the garlic, sprinkle generously with salt, and mash back and forth with a large knife until it becomes a paste. Scrape into a medium sized bowl, and add the oregano, pepper, mustard, chicken bouillon, sparkling water, and 1/2 teaspoon of salt. Add the flour and baking powder to the wet ingredients and stir until it is just combined.

Heat the oil in a heavy bottom pot until it reaches 375 degrees (when you put food in the fryer the temperature will go down)
While the oil is heating up, cut the fish about 3 inches long by 1/2 inch thick.

Take a cup of flour and put it into a container.

With tongs, pick up the fish, place it in the flour, shake off the excess, and submerge it in the batter, then drop if carefully in the oil. Repeat with 4 at a time in the pot. It will take about 4 minutes, and remember to flip them and move them around. Put them on a paper towel to drain the grease.

Mix the mayo, sour cream, and milk in a bowl. Set all of the fix ins on the table. AND ENJOY!!!!

This recipe is dedicated to Billy D. 

1961 - 2014