Monday, September 23, 2013

Rosie Makes Fish Tacos. More Espuma.

I love a good fish taco
and this one hit the spot.
The mahi mahi was free - the best kind!
I fried up a tortilla,
beer batter fried the mahi mahi,
whipped up a fresh salsa,
and used some of my basil foam.

Beer Batter
2 cups flour
1 cup cornstarch 
about 12 ounces beer
Enough to make a light pancake batter consistency.
1 tsp seasoning
I use freshly ground pepper and cayenne,
sometimes Creole seasoning,
sometimes Cajun seasoning,
sometimes hot paprika.

Mix all together and dredge the mahi mahi pieces,
shaking off the excess.

Heat oil to 350°.
Or thereabouts.
If you do any amount of frying
or if you're scared of frying,
get yourself one of these digital thermometers.
Makes it simple.
Takes all the guesswork out.
Plus you'll find yourself checking the temperature
of all sorts of things - the canal water, pool water,
a uvula, Mr. Hawthorne's butt cheeks (86°).
I'm sorry, was that too much information?

Drop fish in hot oil, one at a time.
Remember to never crowd the pan.
Crowding lowers the temperature
and results in soggy and greasy
instead of crisp and light.

Fry until golden brown.
About 3 minutes.

Drain on paper towels.

Tuck the mahi morsels into a fried taco.
Add a little fresh salsa
 from my salsa plant in the garden.
It grows next to my pesto.
Add shredded lettuce.
And spray on some basil foam!

For a little appetizer,
squirt a bed of basil foam in a Tostito
and top with salsa.

Foam is fun!


Marilyn said...

Ah, Rosie. I can always count on you to brighten my day. You never disappoint. Oh, and the food looks good, too!

zzzadig said...

What, no cilantro foam? Que lastima.

Rosie Hawthorne said...

Zzzadig, I'd already made the parsley foam and needed to use it up. Plus I didn't have enough cilantro growing at the time. Takes a pound!