Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 23 2018
Bemidji Outdoor Sports Show - Baja Fish Tacos
3/4 cup of chopped cilantro
1 tablespoon of honey
3 tablespoons of red cider vinegar
1 teaspoon of vegetable oil
1/2 teaspoon of salt
Chipotle Garlic Sauce
3/4 Cup of mayonnaise
2 tablespoons of freshly squeezed lime juice
1-1/2 tablespoons of Huy Fong Garlic Chili Sauce
1 tablespoon of chopped chili peppers
1tablespoon of freshly chopped garlic
Fish Batter (covers approx. ten medium size fillets)
1 cup of white baking flour
1 teaspoon of sea salt (table salt works too)
1/2 teaspoon of ground black pepper
1 cup of Corona beer
Whitebass, Perch or Walleyes
Depending on the size and species of fish, 6-10 (4”-5”) fillets
6” Corn or Flour soft tortillas
Lime wedges
Pico de gallo
Shredded mozzarella cheese
Cabbage Slaw: Start by filling a medium-size mixing bowl with red cabbage. Add onions, Cilantro, vegetable oil, red cider vinegar and mix thoroughly. Add about half the salt, mix and sprinkle remaining salt into bowl. Drizzle honey (approx. 1 tablespoon) and mix thoroughly one last time. Honey is optional, but it adds a little sweetness to the mix and helps your cabbage slaw stick together nicely. Cover with plastic wrap and place into fridge.
Baja Sauce:
This creamy and delicious sauce is not only great for tacos, but it can be used a fun substitute for tarder sauce as well![/caption] Start by rolling a fresh lime on a cutting board to soften, be careful not to apply too much pressure and break the peal. Cut the lime in half and squeeze about two tablespoons of lime juice into a glass. Next, add ¾ cup of real mayonnaise into a blender. Chop up a clove of garlic into thin slices, add a tablespoon of canned chili peppers (found in grocery store Hispanic food section) and 1-1/2 tablespoons of Houg Fong Garlic Chili sauce to the blender as well. Add lime juice and blend into the consistency of about ketchup. Pour sauce into bowl, cover with plastic wrap and place into fridge.
Fish Beer Batter: Preparing fish with a batter rather than a dry mix gives your fish a little bit extra crunch that really works well for fish tacos. If batter fried fish is not your favorite, feel free to try other variations such as grilled or broiled. Beer battered fish is really easy to prepare and is also a Wisconsin staple. Place one cup of all-purpose white flour into a bowl, one teaspoon of salt, ½ teaspoon of ground black pepper and one cup of Corona into a medium sized mixing bowl. Whisk until smooth and all clumps are gone. If you are 21 or older, finish the beer.
Whitebass, Perch, Walleye Fillets: With thawed fish fillets, cut into four-inch strips and patted down dry. Cover completely with batter and place into a large skillet filled with approx. 1/4 inch of oil (canola or vegetable works, just enough to cover about half way up the fillet when frying). Preheat your skillet and oil on medium-high heat before placing the beer battered dipped fish fillets in. Allow for about 3-4 minutes of cooking on both sides or until golden brown. Place on paper towel and plate.
6” Corn Tortillas: Flour tortillas can be substituted if preferred, but corn tortillas add a slightly more authentic taste and texture. On a large skillet, lightly coat with cooking spray and place on medium heat. Allow for a few minutes of cooking time so tortillas warm and develop a slight golden brown crisp. Next place red cabbage slaw, Baja Bago Sauce, shredded mozzarella cheese, pico de gallo and fried fish fillets out on a table and start assembling your tacos. Extra lime slices can be used to decorate your plate and add a little bit of zest to the top of your tacos. Most important, be sure to assemble your tacos first before alerting the others dinner is ready. They will go quick! Prepare with tatter tots or any other side of you choosing and enjoy!