So I had some fish sitting around. Well, not SITTING around... I mean, fish don't sit. And anyway, they were in the freezer, so it's not like they were just out and about... I'm getting off track here. The point is, I've had some fish in the freezer for a while now, so I looked up some cod recipes. Then I left it up to mr. It was between some pasta dish, some baked fish dish and fish tacos. Needless to say, mr chose the
Anything remotely spicy gets mr's vote any day... And I figured given the amount of attention paid to Friday Fish Fries in the area (Are fish fries huge where you live? Because they are basically the entire purpose of a Friday here in Wisco.) I should probably get with the craze. Beer batter? What else in Wisconsin?
First of all, the fixin's:
First of all, the recipe I used specifically states CORN tortillas and enumerates the importance. I was skeptical, considering I'm a flour tortilla girl myself, but I do believe the recipe was right. The corn tortillas added the right consistency and flavor.
Next up, you can find my pico de gallo recipe here.
And my Holy Guacamole recipe here.
They are musts. At least in my book.
Now for the white sauce. I used a recipe that claims this is "authentic San Diego style..." and I don't really know if that's a good thing or what - did Fish Tacos start in San Diego? Anyway, here's the sauce so you can make sure your fish tacos are authentic.
In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, oregano, cumin, dill, and cayenne.
And of course, the fish. Gotta have some beer batter fish for your fish tacos. My mom raved about this fish and ate some without the taco stuff because she said it was the best she'd had. (I think it really helps when everything's freshly made. Either that or she's just overly partial to anything I make.)
Beer Batter Cod