San Felipe-style Fish Tacos in Beer Batter

San Felipe-style Fish Tacos in Beer Batter Recipe from Mexico

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

San Felipe-style Fish Tacos in Beer Batter is a delicious and popular dish that originated in the coastal town of San Felipe, Mexico. This recipe features crispy beer-battered fish fillets served in warm tortillas with a creamy salsa blanca and a spicy rosarito beach salsa. It is a perfect dish for a casual meal or a fun gathering with friends and family.

History

San Felipe-style Fish Tacos have been a staple in the Baja California region for decades. The dish was originally created by local fishermen who would fry up their catch of the day and serve it in tortillas with simple toppings. Over time, the recipe evolved to include beer batter for a light and crispy texture, as well as flavorful salsas to enhance the overall taste.

Ingredients

2 lb (907 g) firm-fleshed fish fillets
0.5 cup unbleached flour
2 eggs separated
0.5 tsp garlic salt
1 tsp oregano
0.5 tsp black pepper
0.25 tsp cayenne pepper
0.75 cup beer, room temperature
0.75 cup unbleached flour
2 cup canola oil
18 fresh corn tortillas

Salsa blanca

0.5 cup mayonnaise
0.5 cup plain yogurt or sour cream
0.5 tsp salt
1.75 cup shredded napa cabbage

Rosarito beach salsa

0.5 cup oil
10 chiles de arbol
2 tomatoes
0.5 cup tomato sauce, canned
0.5 tsp salt

How to prepare

Cut the ingredients into strips about 2 inches wide and 3 inches long.
Roll the ingredients in 0.5 cup of flour, dust off any excess.
Set the ingredients aside while mixing the batter.
Beat together the egg yolks, seasonings, beer, and 0.75 cup of flour until well blended.
Whisk the egg whites until they resemble soft whipped cream, then gently fold them into the batter.
Set the batter aside.
This batter can be kept for up to 1 hour.
Heat oil in a flat-bottomed wok or cast iron skillet.
Dip the floured pieces in the beer batter and carefully place them into the hot oil.
Fry until the ingredients turn a deep gold, turning them to ensure even browning.
Remove the fried ingredients and place them on crumpled paper towels to drain.
Warm the corn tortillas on a griddle placed next to the wok or skillet.

Salsa blanca

Blend together mayonnaise, yogurt, and salt.

Rosarito beach salsa

Heat oil in a small cast iron pan and fry the chilies in it until they turn a deep burnished red.
This step gives the salsa an incomparable smoky flavor.
Remove the fried chilies and blot off any excess oil with paper towels.
While the chilies are cooling, broil the tomatoes for about 5 minutes, turning them once.
Remove the cores and most of the skin from the tomatoes.
Stem the chilies and break the pods into pieces.
Place the tomatoes, tomato sauce, salt, and chilies in the bowl of a food processor and process until the chilies are broken up into small, dark flecks.
Use this salsa for tacos and over eggs.

Assembly

Spread a scant tablespoon of salsa blanca over a warm tortilla, add a heaping tablespoon of shredded cabbage, and press it into the sauce.
Add 2 or 3 chunks of the fried ingredients and drizzle with rosarito beach salsa.
Eat immediately.

Variations

Substitute the fish fillets with shrimp or scallops for a different twist.
Use corn tortillas instead of flour tortillas for a gluten-free option.
Add avocado slices or guacamole for extra creaminess.

Cooking Tips & Tricks

Make sure to use firm-fleshed fish fillets such as cod, halibut, or tilapia for the best results.

- Be sure to dust off any excess flour from the fish before dipping it in the beer batter to ensure a crispy coating.

- Fry the fish in batches to avoid overcrowding the pan and ensure even cooking.

- Serve the tacos immediately after assembling to enjoy them at their best.

Serving Suggestions

Serve San Felipe-style Fish Tacos in Beer Batter with a side of Mexican rice, refried beans, and a fresh salad for a complete meal.

Cooking Techniques

To achieve a crispy beer batter, make sure the oil is hot enough before frying the fish.

- Gently fold the whipped egg whites into the batter to ensure a light and airy texture.

Ingredient Substitutions

You can use any firm-fleshed fish fillets for this recipe, such as haddock, snapper, or mahi-mahi.

- If you don't have beer on hand, you can substitute it with sparkling water or soda water for the batter.

Make Ahead Tips

You can prepare the beer batter and salsas ahead of time and store them in the refrigerator until ready to use.

- Fry the fish just before serving to ensure they are crispy and fresh.

Presentation Ideas

Serve the tacos on a platter with a garnish of fresh cilantro and lime wedges for a colorful presentation. - Arrange the tacos on a wooden board with small bowls of salsa on the side for a fun and interactive meal.

Pairing Recommendations

San Felipe-style Fish Tacos in Beer Batter pair well with a cold Mexican beer or a refreshing margarita.

- Serve with a side of Mexican street corn or grilled vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftover fish, tortillas, and salsas separately in airtight containers in the refrigerator for up to 2 days.

- Reheat the fish in a preheated oven at 350°F for 10-15 minutes or until heated through. Warm the tortillas in a dry skillet or microwave before assembling the tacos.

Nutrition Information

Calories per serving

Each serving of San Felipe-style Fish Tacos in Beer Batter contains approximately 400 calories.

Carbohydrates

Each serving of San Felipe-style Fish Tacos in Beer Batter contains approximately 30 grams of carbohydrates.

Fats

Each serving of San Felipe-style Fish Tacos in Beer Batter contains approximately 20 grams of fats.

Proteins

Each serving of San Felipe-style Fish Tacos in Beer Batter contains approximately 25 grams of proteins.

Vitamins and minerals

San Felipe-style Fish Tacos in Beer Batter are a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains fish, eggs, and dairy (mayonnaise and sour cream) which may be allergens for some individuals.

Summary

San Felipe-style Fish Tacos in Beer Batter are a balanced meal with a good mix of carbohydrates, proteins, and fats. They are also rich in vitamins and minerals, making them a nutritious and delicious choice for a meal.

Summary

San Felipe-style Fish Tacos in Beer Batter are a delicious and satisfying dish that is perfect for a casual meal or a fun gathering with friends and family. With a crispy beer-battered fish, creamy salsa blanca, and spicy rosarito beach salsa, these tacos are sure to be a hit at your next meal. Enjoy the flavors of Baja California with this tasty and easy-to-make recipe!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for San Felipe-style Fish Tacos in Beer Batter. It was a warm summer day and I was visiting my friend Maria at her beach house in Mexico. Maria was a fantastic cook and she loved to experiment with different flavors and ingredients.

That day, she had invited me to join her in the kitchen as she prepared one of her signature dishes - fish tacos. As she worked, Maria shared with me the history behind the dish and how she had learned to make it from her grandmother, who in turn had learned it from her mother. It was a recipe that had been passed down through the generations and had become a beloved family tradition.

As Maria began to mix together the ingredients for the beer batter, she explained to me the importance of using a good quality beer to give the batter a rich and flavorful taste. She also emphasized the need for fresh fish, preferably caught that same day, to ensure that the tacos were as delicious as possible.

I watched intently as Maria dipped the fish fillets into the batter, making sure to coat them evenly before carefully lowering them into the hot oil. The sizzle of the fish as it cooked was music to my ears, and the smell that wafted through the kitchen was absolutely mouthwatering.

After a few minutes, Maria removed the fish from the oil and placed them on a plate lined with paper towels to drain. She then began assembling the tacos, adding a generous amount of shredded cabbage, pico de gallo, and a drizzle of homemade crema.

As we sat down to eat, Maria shared with me the story of how her grandmother had first learned to make fish tacos in San Felipe, a small fishing village on the coast of Mexico. It was there that she had discovered the perfect combination of flavors and textures that would become the hallmark of the dish.

Maria's grandmother had passed down the recipe to her daughter, who in turn had taught Maria how to make it. And now, Maria was passing it on to me, her dear friend and fellow food enthusiast.

As I took my first bite of the San Felipe-style Fish Taco, I was transported to the sunny shores of Mexico, where the salty sea breeze mingled with the tantalizing aroma of freshly fried fish. The flavors were exquisite, the textures perfectly balanced, and the memories of that day will forever be etched in my mind.

From that moment on, I knew that this recipe would become a staple in my own kitchen. I would make it for my family and friends, sharing with them the story of how I learned to make San Felipe-style Fish Tacos in Beer Batter from my dear friend Maria. And with each bite, I would be reminded of the rich culinary traditions and the lasting bonds of friendship that brought this delicious dish into my life.