Ingredients
Fish Tacos:
1 egg
1/4 cup milk
1/4 cup water
1/4 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. dry mustard
2 lbs. white fish fillets
Oil for deep frying
24 fresh corn tortillas, the fresher the better
Lime wedges
Cucumber Salsa:
1 cup English cucumber, peeled and diced
1/2 cup red onion, diced
1/2 cup Roma tomatoes, diced
1 tbsp. fresh jalapeno chile, minced
1/4 cup red wine vinegar
1 tbsp. fresh cilantro leaves, chopped
Salt and pepper
Beat the egg with milk and water. Add flour, salt, baking powder and mustard and beat until smooth. Cut fish into pieces about 2-1/2 to 3 inches long and 1 inch wide. Dip fish in batter until well-coated. Fry in oil heated to 375 degrees until golden brown and crisp.
Warm tortillas one at a time on griddle until hot and soft, or wrap in foil and heat in a 350 degree oven.
Combine all salsa ingredients together with salt and pepper to taste.
Place each piece of fish on a hot tortilla. Top with cucumber salsa, and serve with lime.
This recipe is complements of:
Dr. Barbara Cohen, University of Hawaii, Honolulu
www.lpl.arizona.edu/~bcohen/cucumbers/recipes/
|
