In Tacolicious, Sarah Deseran, co-owner of the popular San Francisco restaurant, shows us her approach to tacos with a California twist.
Nothing beats the juxtaposition of something soft wrapped around something crunchy and fried: think tempura sushi, fried-chicken sandwiches, and yes, fish tacos. Light as air but crisp as can be, this is the ultimate beer-based fish-taco batter. Although the fish tastes best fresh out of the hot oil, you can put the first few batches on a baking sheet in a 250°F oven until you’re done frying the rest. If you would prefer something a bit lighter, these tacos are also great with grilled fish.
4-6 servings
- Sprinkle the fish pieces on both sides with the salt and set aside. Pour the oil to a depth of 11/2 inches into a deep, heavy pot and heat to 350°F. Line a baking sheet with paper towels. While the oil is heating, make the batter. In a bowl, stir together the flour, baking powder, and salt. Gradually add the beer and stir until smooth.
- To cook the fish, work in batches so as not to crowd the pieces in the oil. Using tongs, dip each piece of fish into the batter, letting the excess drain off, and carefully submerge it in the hot oil. Fry for 2 to 3 minutes, until golden brown and cooked through. Using the tongs, transfer the fish to the lined baking sheet and season with salt.
- Serve with the tortillas, crema, cabbage, cilantro, lime, and your choice of salsa.
Reprinted with permission from Tacolicious copyright © 2014 by Sara Deseran with Joe Hargrave, Antelmo Faria and Mike Barrow. Published by Ten Speed Press, an imprint of Penguin Random House, LLC.
