Gorda's Cali style beer battered fish tacos
Gorda's Cali style beer battered fish tacos

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, gorda's cali style beer battered fish tacos. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Gorda's Cali style beer battered fish tacos is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Gorda's Cali style beer battered fish tacos is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have gorda's cali style beer battered fish tacos using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Gorda's Cali style beer battered fish tacos:
  1. Take beer battered fish
  2. Take 3 lb skinless & boneless fish fillets cut into strips (I like Cod or halibut for this but I have also used mahi mahi, snapper & tilapia which all work well)
  3. Prepare 2 cup all purpose flour
  4. Prepare 1 tsp salt
  5. Get 1/2 tsp black pepper
  6. Take 2 tsp mustard powder
  7. Get 2 cup beer
  8. Make ready 1 oil for frying
  9. Get 1 Corn Tortillas 1per fish taco
  10. Take 2 cup finely shredded cabbage
  11. Make ready 1 OPTIONAL INGREDIENTS (Diced white onions, tomatoes & limes can be used for garnish along with the cabbage already listed)
  12. Make ready Chipotle cream sauce
  13. Take 1/2 cup Crema Mexicana (can use sour cream I like Daisy light sour cream
  14. Take 1 Chipotles in adobo sauce. *add to your liking (may add chopped chipotles to crema sauce if desired)
Instructions to make Gorda's Cali style beer battered fish tacos:
  1. In large mixing bowl combine Flour, salt, black pepper, mustard powder & beer. Mix well till forms semi thick batter.
  2. Get pot ready for frying & put enough oil to fry fish in & heat till very hot about 375°F if checking with thermometer I used a heavy bottom sauce pan.
  3. Dip each piece of fish in batter (let excess batter drain off) & slowly slide in hot oil. Do not crowd pot, fry only about 3 pieces at a time. Fry till golden crispy about 2-3 minutes per side. Drain excess oil on paper towels.
  4. Heat pan to warm up tortillas. Heat till pliable (about half minute on both sides). Stack warm tortillas on a plate and cover till finished warming the rest.
  5. To make the Chipotle cream sauce:Put half cup of Crema Mexicana(OR sour cream & remember you can also use mayo to make a chipotle mayo sauce) in bowl big enough to get your mix on. Add adobo sauce from chipotles to crema & mix well. The more adobo sauce you add the hotter cream sauce will be. If you can handle heat you can also use some of the Chipotles. Just remove the seeds, finely chop and mix it right in. This can also be done in a food processor for a smoother consistency. For easy storage, I just mix everything up in the same container the crema or sour cream came in.
  6. To assemble fish taco: Put warm tortillas on plate & place piece of fish in center, drizzle a bit of the chipotle crema (or chipotle mayo) on fish then top with cabbage & other optional ingredients, add more crema to your liking and don't forget to squeeze some lime on them bad boys! Enjoy!!!

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