Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs Firm-fleshed fish fillets
- 1/2 cup Unbleached flour
- 2 Eggs separated
- 1/2 tsp Garlic salt
- 1 tsp Oregano
- 1/2 tsp Black pepper
- 1/4 tsp Cayenne pepper
- 3/4 cup Beer room temperature
- 3/4 cup Unbleached flour
- 2 cup Canola oil
- 18 Fresh corn tortillas
- ===
Directions
Cut fish into strips about 2 inches wide and 3 inches long.
Roll in the 1/2 cup flour, dust off excess.
Set aside while mixing batter.
Beat together egg yolks, seasonings, beer and the 3/4 cup flour until well blended.
Whisk egg whites until they resemble soft whipped cream, then fold gently into batter.
Set aside.
This batter holds up quite well for up to 1 hour.
Heat oil in flat-bottomed wok or cast iron skillet.
Dip floured fish pieces in the beer batter and carefully slip into hot oil.
Fry unto fish turns a deep gold, turning so it browns evenly.
Remove to crumpled paper towels to drain.
Warm corn tortillas on a griddle placed next to wok or skillet.
For the salsa blanca: blend mayonnaise, yogurt and salt.
Makes 1 cup.
For the rosarito salsa: heat oil in a small cast iron pan and fry the chilies in in it until they are a deep burnished red.
This step gives the salsa an incomparable smoky flavor.
Remove to paper towels and blot off oil.
While the chilies are cooling, broil the tomatoes about 5 minutes, turning once.
Remove cores and most of the skin.
Stem chilies and break pods into pieces.
Place tomatoes, tomato sauce, salt and chilies in the bowl of a food processor: process until chilies are broken up into small, dark flecks.
Use for tacos and over eggs.
Makes 1cup.
Spread a scant tablespoon of salsa blanca over warm tortilla, add a heaping tablespoon of shredded cabbage and press into sauce.
Add 2 or 3 chunks of fried fish and drizzle withrosarito beach salsa.
Eat immediately.