I can still remember the first time I ate a fish taco. It sounded terrible. I was resistant to try it. I was 14 years old, and I had traveled to San Diego, CA to visit my aunt. She picked me up from the airport and insisted we stop at Rubio’s. All I can say is that it was love at first bite. Years later I moved to San Diego to attend college, and stayed in southern California for nearly 15 years. Rubio’s was a staple. My husband would pick it up every Saturday – and fish tacos were always my number one choice. I have since moved to the Pacific Northwest and there isn’t a Rubio’s in a hundred mile radius. So – I decided I had to recreate those delicious fish tacos.
An original fish taco is beer battered. I was hesitant to include beer in my recipe, because I do not drink alcohol – but I know that the alcohol cooks off and I wanted the flavor to be really authentic. If you want to sub club soda for the beer – that will work too.
For the fish you want to use a flakey white fish. I believe Rubio’s uses Wahoo, but I went with Cod because it is readily available, but still has that flakey texture and mild flavor.
You are going to deep fry these babies after you batter them. I used the Copper Chef frying basket and it worked beautifully. If you didn’t catch Des’s post from yesterday – we are trying out the new Copper Chef pan. I have been impressed by the versatility. I have used this fry basket to steam veggies and to cook pasta (works as a built in colander).
Once your fish is all battered up – lower the filets into hot vegetable oil until golden. Transfer to a paper towel to drain.
Copper Chef is offering a 20% off discount to our readers. Check them out HERE and use code COPPER20 at checkout. You really won’t be disappointed with all you can do with this pan. You can bake in the over with it, saute, braise, steam, fry, and broil! It conducts heat like a dream and looks stylish at the same time. You can also buy the pan at Bed Bath and Beyond.
Another essential component of the fish taco is the white sauce! And you are not going to believe how easy it is! Plain yogurt and mayo. That’s all it is. Crazy that it adds that little bit of extra that makes the taco so phenomenal.
Beer battered fish, white sauce, red salsa, and shredded cabbage are a must. Serve with a lime wedge and you’ll feel like you’re back in baja.
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- 4 cod filets
- 1/2 cup flour
- 1 cup flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp baking powder
- 1 beaten egg
- 1 cup of mexican beer
- 1 cup mayo
- 1 cup plain yogurt
- 1/2 onion
- 1 jalapeno, seeds removed
- 2 roma tomatoes
- 1 clove garlic
- juice of one lime
- one bunch of cilantro
- 1 large can of whole tomatoes, partially drained
- 1 tbsp kosher salt
- Warm corn tortillas
- shredded cabbage
- To prepare batter combine all ingredients except fish and 1.2 cup flour, and whisk until smooth.
- Slice each cod filet in half and coat in 1/2 cup of flours and then in batter.
- Fry in vegetable oil that has been heated to 375 degrees. Fry until crisp and golden. Transfer to a plate lined with paper towel to drain.
- Combine yogurt and mayo in a small bowl and stir to combine.
- Combine all ingredients in a blender and pulse until you have your desired consistency.
- Layer white sauce, salsa, fish, and cabbage inside of a warm corn tortilla. Serve with lime and cilantro.