Baja-Style Tempura Fish
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
33
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Water1 cup
Lime Juice (fresh)10 cloves
Garlic (sliced)1 tbsp
Fine Sea Salt2.5 tsps
Yellow Mustard (optional)Directions:
1
Cover and refrigerate for 30 minutes
2
To make the marinade, in a large bowl, combine the 1 1/2 cups water, lime juice, garlic, chiles, oregano, and salt
3
Add the fish strips and let marinate for at least 20 minutes
4
To make the tempura batter, in a separate bowl, whisk together the ice water and mustard
5
Gently stir in the flour, but don’t overmix; a few small lumps are okay
6
Drain the shark pieces and pat them dry with a paper towel
7
Have a plate lined with paper towels ready
8
In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F on a deep-fat thermometer
9
Remove the batter from the refrigerator and stir once more
10
Dredge the fish pieces in the batter, a few at a time, to evenly coat
11
Drop them in the hot fat, 2 pieces at a time, adding 2 more pieces every 30 seconds (fry no more than 4 pieces at a time)
12
Monitor the temperature of the hot oil throughout frying, letting the oil return to proper temperature, if necessary, between batches; to ensure crispness, it must remain a constant 360°F to 380°F
13
If too low, the fish will be oily; if too hot, the pieces will burn
14
Fry them until crisp, light golden brown, and floating in the oil, about 2 1/2 minutes per batch
15
With a fine-mesh skimmer, transfer the fish tempura to the paper-towel-lined plate to absorb the excess oil
16
Repeat with the remaining pieces of fish
17
During frying, be sure to remove any pieces of floating batter, or they will burn and darken the oil, which will transfer a burned flavor to the tempura
18
Serve immediately
19
To serve, lay the tortillas side by side, open face and overlapping on a platter
20
Divide the slaw and filling equally between the tortillas and top with salsa and garnish
21
Grab, fold, and eat right away
22
Or build your own taco: lay a tortilla, open face, in one hand
23
Spoon on some slaw, then filling, top with salsa, fold, and eat right away
24
To make the marinade, in a large bowl, combine the 1 1/2 cups water, lime juice, garlic, chiles, oregano, and salt
25
Add the fish strips and let marinate for at least 20 minutes
26
To make the tempura batter, in a separate bowl, whisk together the ice water and mustard
27
Gently stir in the flour, but don’t overmix; a few small lumps are okay
28
Cover and refrigerate for 30 minutes
29
Drain the shark pieces and pat them dry with a paper towel
30
Have a plate lined with paper towels ready
31
In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F on a deep-fat thermometer
32
Remove the batter from the refrigerator and stir once more
33
Dredge the fish pieces in the batter, a few at a time, to evenly coat
34
Drop them in the hot fat, 2 pieces at a time, adding 2 more pieces every 30 seconds (fry no more than 4 pieces at a time)
35
Monitor the temperature of the hot oil throughout frying, letting the oil return to proper temperature, if necessary, between batches; to ensure crispness, it must remain a constant 360°F to 380°F
36
If too low, the fish will be oily; if too hot, the pieces will burn
37
Fry them until crisp, light golden brown, and floating in the oil, about 2 1/2 minutes per batch
38
With a fine-mesh skimmer, transfer the fish tempura to the paper-towel-lined plate to absorb the excess oil
39
Repeat with the remaining pieces of fish
40
During frying, be sure to remove any pieces of floating batter, or they will burn and darken the oil, which will transfer a burned flavor to the tempura
41
Serve immediately
42
To serve, lay the tortillas side by side, open face and overlapping on a platter
43
Divide the slaw and filling equally between the tortillas and top with salsa and garnish
44
Grab, fold, and eat right away
45
Or build your own taco: lay a tortilla, open face, in one hand
46
Spoon on some slaw, then filling, top with salsa, fold, and eat right away