2isr2015 Calfomia Fish Tacos Recipe - Cook's County CQ hiCountey, California Fish Tacos sinpl, ssn, fs tacos em the West Cast combine redfish sed cabbage, anda cea whe suc in 2 cre arts we eho mld ut sty neh for our tacoe and tanec tn aati bear Dt ave tie liquie to dress shredded cabbage. Our creemy white sauce gets tang from lime juice and sour cream, and fresh cilantro leaves are the finishing touch. SERVES 6 Although this recipe looks involved, all the components are easy to execute and most can be made in advance. Light bodied American lagers, such as Budweiser, work best here. Cut the fish on a slight bias if your filets aren’t quite 4 Inches wide. You should end up with about 24 pleces of fish. Serve with green salsa, if desired INGREDIENTS. PICKLED ONIONS 4 small red onion, halved and sliced thin 2 jlapefio chiles, stemmed and sliced into thin rings 1 cup white wine vinegar 2 blespoons ime juice 4 tablespoon sugar 1 teaspoon salt CABBAGE, cups shredded green cabbage 4/4 op pickling liquid from pickled onions 4/2 teaspoon salt 4fa teaspoon pepper WHITE SAUCE, Jz cup mayonnaise fa cep sour eres 2 tablespoons lime juice 2 tablespoons milk FISH 2 pounds skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips hitpstiwnw:cookscauntry.cor recipos7559-calfomie-ish-tacos# 492isr2015 Calfomia Fish Taeos Recipe - Cook's Country saltand pepper ‘n/a copall-purpose four sfa cop cornstarch 1 teaspoon baking powder 4 cupbeer 1 quart peanut or vegetable ol 2g (Gsinch) cora tortillas, warmed 4. exp fresh cilantro leaves INSTRUCTIONS 1. FOR THE PICKLED ONIONS: Combine onion and jalapefios in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.) 2. FOR THE CABBAGE: Toss all ingredients together In bowl, 3. FOR THE WHITE SAUCE: Whisk all ingredients together in bowl, (Sauce can be made and refrigerated up to 2 ays in advance.) 4. FOR THE FISH: Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack inside rimmed baking sheet. Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and 1 teaspoon salt together in large bowl, Add beer and whisk until smooth, Transfer fish to batter and toss until evenly coated. 5. Add oil to large Dutch oven until it measures about % inch deep and heat over medium-high heat to 350 degrees Working with 5 to 6 pieces at a time, remove fish from batter, allowing excess to drip back into bowl, and add to he oll, briefly dragging fish along surface of oll to prevent sticking. Adjust burner, if necessary, to maintain oll temperature between 325 and 350 degrees. Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes per side. Transfer fish to prepared wire rack and place in oven to keep warm. Return oil to 350 degrees and repeat with remaining fish. 6, Divide fish evenly among tortillas, Top with pickled onions, cabbage, white sauce, and cilantro, Serve, EASIER THAN IT LOOKS ‘This recipe has several parts, but they come together faster than you might think Quick Pickted Onions: Just slice the onion and jalapefios, pour the vinegar mixture over, and let sit for at least 30 minutes. This can be done up to two days ahead. No-Cook Cabbage: Simply shree the cabbage (by hand or in a food processor) and toss with the » onion pickling liquid. hitpiwnw-cookscountry.comirecipes/7559-calforia-sh-tacost 292isr2015 Calfomia Fish Tacos Recipe - Cook's County ‘Simple White Sauce: Measure ingredients and whisk together. This can be done up to two days head, aheat eg. hitpstiwnw:cookscauntr.com/recipes/7559-calfomia-ish-tacost? 33