However, I have just moved to Panama. I am living on an island. Frequently, local fishermen stop by and offer their freshly-caught wares for $1 a pound. Considering that it costs me at least $10 in gas to get to the mainland, why would I say no to fish that is fresh, and delivered to the dock?
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| Fresh fish, delivered right to the dock? Why would I say no? |
My second problem with fish? Fileting the suckers. Anyone who knows anything about fish would either laugh or cry at the butchery I perform when trying to filet a fish by myself. Yes, I know how to do it; no, I have not done it enough to do it well.
There's good news, however: fish tacos are the perfect vehicle for badly fileted fish. No, it's not an excuse, but until I gain some skill, why not eat something that I love anyway? Thankfully, I have yet to make fish leather with fish tacos. The breading keeps the fish from drying out.
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| See? You can't even tell they were badly fileted. |
El Vaquero Tijuana Baja Fish Tacos
Prep time: 30 minutes
Set time: 1-2 hours (optional)
Cook time: 25 minutes
Serves 6-8
Beer Batter
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer (Negra Modelo)
Salsa Roja
2 medium size chiles anchos (dried poblano peppers)
2 cups water
1 tablespoon oil
Dash salt
1/2 cup mayonnaise
1/2 cup Mexican crema (crème fraiche) or sour cream
1 teaspoon grated lemon zest
1/4 cup finely diced dill pickle
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Pico de Gallo
2 medium tomatoes, seeded and diced
1/4 head of cabbage, finely chopped
4 green onions, thinly sliced
1 jalapeño, finely chopped (optional)
1 tablespoon lime juice
2 tablespoons oil
1 teaspoon salt
1 cup tomato sauce
1/2 bunch cilantro, chopped
Fish Tacos
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned Halibut, Cod or other white fish, cut into 1/2-inch strips
Freshly ground black pepper
Yellow corn tortillas (do not use white corn or flour
tortillas!)
Pickled jalapeños for garnish (optional)
Salsa Roja
Place the chiles in a saucepan on medium heat. Add a
tablespoon of oil and lightly toast the chiles for 10-15 seconds on each side
or until they change color, whichever happens first. Do not burn. Let the oil
in the pan cool for about 5 minutes. Put the chiles back in the same saucepan,
add water and bring to a boil. Remove from heat and let sit until softened;
about 5 minutes. Grind chiles in a blender until pureed. Add some of the
soaking liquid – about half a cup — to facilitate blending and to dilute the
salsa to a medium-thick consistency. Add salt to bring out the flavors. Let
salsa roja cool in the refrigerator for about 15 minutes.
Mix mayonnaise, crema and pickles in a medium bowl. Whisk in
the lemon zest, lemon juice and water. Season to taste with salt and pepper.
Add the chile mixture once it has cooled and whisk. For best results, make the
sauce at least 1-2 hours ahead of time and keep it in the refrigerator until
you’re ready to serve the fish tacos.
For better taste and consistency, do not use an electric
whisk.
Pico de Gallo
Combine ingredients in a bowl; add salt and pepper to taste.
Makes 2 cups.
Beer Batter
Mix the flour, salt and pepper in a medium bowl. Gradually
whisk in the beer. Set aside and let the batter rest for 15 minutes before
using.
Fish
Over medium heat, add enough oil to a large skillet to reach
a depth of 1 inch. Heat the oil until a deep-fry thermometer registers 350°F,
or until a drop of water dances and sizzles on the oil’s surface.
On a large plate, combine the flour and salt. Season the
fish pieces all over with salt and pepper and coat with the flour. Working in
batches, dip the fillets in the beer batter, coating both sides. Fry in the hot
oil until golden brown and cooked through, about 5 minutes. Place on paper
towels to drain.
For a nice semi-crispy tortilla, warm the yellow corn
tortillas in a dry pan over a gas burner or grill until golden brown on both
sides. Prepare tacos by filling the tortillas with fish and topping each with
the salsa roja cream sauce, pico de gallo and fresh lime juice.
Recipe Tip
For best results, make the Pico de Gallo and Salsa Roja 1-2
hours ahead of time so the flavors can blend.
Contributed to Savoring
Chelan: Pairing Local Wines with Regional Recipes by JC deVivero of El Vaquero Mexican Restaurant.
Try fish tacos with these local Chelan Valley wines:
Karma Vineyards Chardonnay
Nefarious Cellars Riesling Stone’s Throw Vineyard Estate
Grown
