How to Make Appetizing Gorda's Cali style beer battered fish tacos

Gorda's Cali style beer battered fish tacos. One of Gordon's ultimate comfort food lunches, with an added kick in the batter from cayenne pepper. Gordon Ramsay Ultimate Fit Food: http. Marcela makes authentic Baja-Style Beer-Battered Fish Tacos.

And I can assure you that a baja-style fish taco. These Beer Battered Fish Tacos have a delicious creamy Baja Sauce drizzled on top. Fish tacos are a lot more popular than they used to be. You can cook Gorda's Cali style beer battered fish tacos using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Gorda's Cali style beer battered fish tacos

1. You need of beer battered fish.
2. It's of 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. It's of all purpose flour.
4. Prepare of salt.
5. You need of black pepper.
6. You need of mustard powder.
7. It's of beer.
8. You need of oil for frying.
9. You need of Corn Tortillas *1per fish taco*.
10. Prepare of finely shredded cabbage.
11. Prepare of *OPTIONAL INGREDIENTS* (Diced white onions, tomatoes & limes can be used for garnish along with the cabbage already listed).
12. It's of Chipotle cream sauce.
13. Prepare of Crema Mexicana (can use sour cream *I like Daisy light sour cream*.
14. It's of Chipotles in adobo sauce. *add to your liking (may add chopped chipotles to crema sauce if desired).

I began eating them back in the mid-eighties when my friends and I would spend our spring breaks in Mexico. The fish taco, one of Mexico's most creative tacos, was made first by street vendors in the Baja California port of Ensenada. It's filled with crisp, beer-battered fresh fish and garnished with shredded cabbage and a spicy tartar sauce. These beer battered cod tacos are very much inspired by the much-vaunted Baja fish taco but feature many European influences.

Gorda's Cali style beer battered fish tacos instructions

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!!!.

Battered fish is part of my food DNA, So this had to be done! My version gets a quick and vibrant salsa given its piquancy from a little chilli and red wine vinegar. Adding beer to the batter helps the fish for these tacos fry up golden brown. Sprinkle fish with chili powder and salt. Put remaining flour on a plate.