Among our favored stops was La Jolla, where we wandered around town and came across a Mexican eatery with excellent food and stunning views of the Pacific ocean. The majority of the ingredients are fairly clear-cut, except perhaps the canned chipotle peppers in adobo sauce. If you have never had them, get prepared to add a brand new staple to your pantry. They may be little peppers which were dried and smoked, plus they come in a hot tomato sauce with a smoky flavor. Begin by making the slaw, which is really a mixture of shredded red cabbage, chopped red onions, cilantro, apple cider vinegar, oil and salt.


Next, make the chipotle sauce by combining the chipotle peppers in adobo sauce, mayonnaise, lime juice and garlic in a mini food processor or blender. When you are prepared to fry the fish, make the beer batter from whisk together the flour, pepper and salt in the small bowl. Pan fry the fish until golden brown, about several minutes per side. As you can tell, there isn’t any need to deep fry the fish. If you are thinking about if you may skip the beer batter and frying completely and simply grill or pan sear the fish, the answer is really yes, but the tacos will not be almost as good.

Fried fish has a perfectly crisp texture and depth of flavour that really cannot be achieved some other way. It is worth it! Also, even fried, the tacos are still incredibly light and fresh. When the fish is really golden brown, drain on a plate lined with paper towels. Warm up the corn tortillas, then construct the tacos with an ample amount of chipotle sauce, a pile of cabbage slaw and a bit of crispy cod. For a party, serve with Margaritas, Roasted Garlic Guacamole and Roasted Tomato Salsa with tortilla chips, and Tres Leches Cake. The slaw and chipotle sauce for this formula are tailored from Cook’s Illustrated.


Lime juice, Chipotle peppers with sauce and garlic in a blender or mini food processor and mix until smooth. Mix the flour, pepper and salt together in a medium bowl. Gradually add the beer, whisking till the batter is really smooth with no lumps. In a medium skillet, over medium heat, add enough oil to reach a depth of 1\/2 inch. Heat the oil until a deep fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil. Working in batches in order to not audience the pan, drop the fish strips in the beer batter and coat on both sides.

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