I’m always on the lookout for a new recipe for all you working moms whose kids are busy with after school activities and sports. Sometimes after a busy day, it is easier to eat at home than go out to … Continue reading
Hunter Dossett Hickie and I grew up swimming together in the summers and taking dancing lessons the rest of the year. She is a dear friend who gives great advice and always has your best interest at heart. Many of … Continue reading
Last week it dawned on me that summer was gone. I don’t know how it happened. I’m not quite ready for fall so I ran off to the beach to stick my toes in the sand and feel the hot sun on my skin one last time. Doc and I bodysurfed in the waves for hours letting the waves knock us over and sweep us to the shore. It was a fantastic time. My cousin and 8 year old godson, Patrick, came to visit and we all laughed till we cried telling silly stories. Patrick even found a baby crocodile in a nearby pond and named it “Chomp”!
When I go to the beach I love to eat fish tacos. This recipe is inspired by a restaurant in Charlotte, NC named Cabo Fish Taco. The slaw has a spicy kick to offset the tame flavor of the fish.
Crispy Fried Fish Tacos with Baja Coleslaw
1 pound cod or favorite fish, cut in 1 x 1 x 5 inch strips
Batter for fish (see below)
8 flour tortillas, fajita size
Baja Coleslaw (see below)
Garnish: slices of lime and cilantro leaves
1/2 cup mayonnaise
2 tablespoons sugar
1/4 cup white vinegar
1/2 teaspoon Mexican style, hot chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon seasoned salt
3 tablespoons sweet onion, minced
1/4 cup green pepper, seeded and diced
1/4 cup carrots, diced
1/3 cup fresh cilantro leaves
One 10 ounce bag angel hair coleslaw
Mix all ingredients except cabbage together until thoroughly combined. Add cabbage and stir until all ingredients are coated with dressing. Refrigerate 24 hours before serving to let all the flavors mingle.
1 cup flour
1/4 cup cornstarch
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
8 ounces light beer
2 cups canola oil for frying
Preheat oven to 200ºF. In a mixing bowl stir all dry ingredients together. Add Beer and stir with a wire whisk until batter is smooth. Batter will be thin. Heat canola oil to 350 degrees F. in a deep skillet or deep fat fryer. ( I use a baby deep fat fryer that holds 2 cups of oil) While oil is heating, cut fish into 1 inch X 1 inch X 5 inch strips. Dip fish into the batter coating every side. Fry fish in batches by gently sliding the battered fish into the hot oil with tongs. Make sure the pieces do not touch or they will stick together! Fry fish until golden brown, turning as necessary so all sides are evenly browned. Remove fish from oil and place on a jelly roll pan lined with paper towels. Place pan in oven to keep fish warm until all the fish is fried.
To assemble: Place fried fish on flour tortillas. Top with coleslaw and garnish with slices of lime and cilantro leaves.
Published in The News and Neighbor on September 15, 2012