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
Drain the shark pieces and pat them dry with a paper towel
2
Have a plate lined with paper towels ready
3
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
4
Remove the batter from the refrigerator and stir once more
5
Dredge the fish pieces in the batter, a few at a time, to evenly coat
6
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)
7
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
8
If too low, the fish will be oily; if too hot, the pieces will burn
9
Fry them until crisp, light golden brown, and floating in the oil, about 2 1/2 minutes per batch
10
With a fine-mesh skimmer, transfer the fish tempura to the paper-towel-lined plate to absorb the excess oil
11
Repeat with the remaining pieces of fish
12
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
13
Serve immediately
14
To serve, lay the tortillas side by side, open face and overlapping on a platter
15
Divide the slaw and filling equally between the tortillas and top with salsa and garnish
16
Grab, fold, and eat right away
17
Or build your own taco: lay a tortilla, open face, in one hand
18
Spoon on some slaw, then filling, top with salsa, fold, and eat right away
19
To make the marinade, in a large bowl, combine the 1 1/2 cups water, lime juice, garlic, chiles, oregano, and salt
20
Add the fish strips and let marinate for at least 20 minutes
21
To make the tempura batter, in a separate bowl, whisk together the ice water and mustard
22
Gently stir in the flour, but don’t overmix; a few small lumps are okay
23
Cover and refrigerate for 30 minutes
24
Drain the shark pieces and pat them dry with a paper towel
25
Have a plate lined with paper towels ready
26
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
27
Remove the batter from the refrigerator and stir once more
28
Dredge the fish pieces in the batter, a few at a time, to evenly coat
29
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)
30
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
31
If too low, the fish will be oily; if too hot, the pieces will burn
32
Fry them until crisp, light golden brown, and floating in the oil, about 2 1/2 minutes per batch
33
With a fine-mesh skimmer, transfer the fish tempura to the paper-towel-lined plate to absorb the excess oil
34
Repeat with the remaining pieces of fish
35
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
36
Serve immediately
37
To serve, lay the tortillas side by side, open face and overlapping on a platter
38
Divide the slaw and filling equally between the tortillas and top with salsa and garnish
39
Grab, fold, and eat right away
40
Or build your own taco: lay a tortilla, open face, in one hand
41
Spoon on some slaw, then filling, top with salsa, fold, and eat right away
42
Cover and refrigerate for 30 minutes
43
To make the marinade, in a large bowl, combine the 1 1/2 cups water, lime juice, garlic, chiles, oregano, and salt
44
Add the fish strips and let marinate for at least 20 minutes
45
To make the tempura batter, in a separate bowl, whisk together the ice water and mustard
46
Gently stir in the flour, but don’t overmix; a few small lumps are okay