Tuesday, August 05, 2008

Fish Tacos with Black Bean Salad


This is a totally new taste for use easterners but you in the west may have had them.  This pre-sentation is a melding of several recipes that we read.  Start with some firm white fish filets; we used catfish but cod or snapper would work nicely too.  Make a beer batter by mixing 3/4C flour with enough beer to make a light batter.  Season with salt and pepper and add 1T Chipotle Tabasco if you wish.  Dip the filets in the batter and fry in hot vegetable oil until golden brown.  You could also grill or broil the fish.  Make a sauce by mixing equal portions of GOOD salsa with sour cream.  Serve the fish with sauce topped with shredded cabbage and chopped fresh cilantro on corn tortillas; squeeze on some fresh lime juice too.
For the salad, mix drained and rinsed canned black beans with 1/4C diced celery, 1/4C diced carrot, 1/4C diced tomato, 1/4t ground cumin, 1T chopped fresh oregano, 3T olive oil and the juice of 1/2 lime.  Season with salt and pepper to taste.

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2 Comments:

Blogger Greg said...

I like to do fish tacos with swordfish, actually. I saute the fish in olive oil and then hit it when it's done with whatever seasonings strike me (cumin, paprika, chili powder, lime juice, etc.) and a nice splash of red wine vinegar. I think this makes a nice cutter for guacamole.

The swordfish is nice, I think.

I've never done it with fried fish, though I guess that's probably more traditional.

12:11 AM  
Blogger Why Oxbow? said...

You absolutely cannot beat the fish tacos at The Hanger in Juneau! Freshly caught and poached halibut and lots of it. Wash them down with some locally brewed Alaskan Amber or Summer Ale.

Greg, time to get off the bill fish!

1:08 AM  

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