This was a great way to remember Southern California while living above the Arctic Circle. Regardless of where you are, this is a great way to use up fish scraps or seafood leftovers. Grill for speed and lightness or deep-fry for that rich comfort-food satisfaction. We normally improvise on Jon Sullivan's well-written and well-illustrated recipe.If frying, prepare the batter a few hours ahead of time (we never remember to do this) and refrigerate it. Flour, egg yolk, and beer are the key ingredients, while herbs and spices make the batter interesting:
- 3/4 cup flour
- 1/2+ cup of beer
- 1 egg yolk
- 1/2 tsp baking powder
- a couple tsp of herbs, such as oregano, marjoram, thyme
- a tsp or so of chili powders, including some cayenne pepper for heat
As the grill or the frying pan (bring oil up to ~375F) is heating up, prepare the sauce (mayo with enough lime juice to make it runny), chop up the cabbage and the cilantro, and slice up the avocado. Once the fish is cooking, start steaming the tortillas to soften them up. If you're lucky or experienced, everything will be ready at the same time. Do not forget to squeeze some lime juice into the assembled taco!
- 1/2 cup mayonnaise, mixed with:
- lime juice (1+ limes)
- 2-3 cups cabbage, shredded
- 4-8 stems of cilantro, chopped
- 1-2 avocados, sliced
- 1/2 lb+ of fish (Jon likes shark)
- tortillas, steamed
- limes, quartered