Mercadito Cantina's Baja-Style Fish Tacos
Serves 4
Mercadito executive chef-owner Patricio Sandoval hails from Mexico,
where as a child he helped out at his father's restaurant, called
Madeiras. After moving here to attend high school, Chef Sandoval
began to work with his brother Richard, who had his own restaurant,
Maya.
His newest restaurant is an upscale taqueria called Mercadito
Cantina. These tacos - simple but compelling finger foods that are
easy to make - are an example of Chef Sandoval's exuberantly spiced
Mexican food.
Ingredients:
For batter:
3/4 cup Mexican beer
¾ cup water
¾ cup flour
½ cup fine bread crumbs
1 quart canola oil
For mayonnaise:
1 medium ripe avocado, peeled and pitted
½ cup water
4 teaspoons lemon juice
2 teaspoons salt
2 teaspoons honey
1 large serrano pepper (or 2 if you like it spicier)
½ cup store bought mayonnaise
For fish:
1 pound mahi-mahi, cut into 3-inch pieces
Flour
1 package corn tortillas
Coleslaw (toss napa cabbage and savoy cabbage with spicy
mayonnaise, lemon juice and honey)
Method:
Combine beer and water in a medium bowl. Whisk in flour and bread
crumbs. In heavy large pot, heat oil over medium heat. This takes
about 15 minutes. Meanwhile, combine all mayonnaise ingredients
except mayo in a blender and blend to a puree. Combine it with the
mayo in a small bowl. When oil is hot, place mahi-mahi into a bowl
and dust with flour. Dip fish into beer batter and then place in
hot oil. Fry in batches for 4 to 5 minutes or until done. Drain on
paper towels. Slice up the fish into smaller pieces. Wrap tortillas
in damp cloth and heat in microwave for 30 seconds. Once tortillas
are hot, divide fish among tortillas. Prepare coleslaw. Top each
taco with coleslaw.
Enjoy,
~JTG
Comments