La Fondita Fish Tacos Recipe

Name: La Fondita Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, well beaten; 8 ounces dark beer (recommended: Modelo Negra); 2 teaspoons dry mustard (recommended: Colmans); 1 tablespoon red chili powder; Kosher salt; 1 teaspoon sugar; 1 1/2 cups all-purpose flour, plus extra for dredging; Vegetable oil, for frying; 1 1/2 pounds codfish, cut into serving pieces; 2 tablespoons olive oil; 8 white corn tortillas; Chipotle Mayonnaise, recipe follows; Shredded cabbage; 1 1/2 cups mayonnaise; 1 1/2 tablespoons fresh lime juice; 1 1/2 tablespoons chopped fresh cilantro leaves; 2 1/2 tablespoons chipotle chili puree; Pinch kosher salt

Servings: persons

3 eggs, well beaten
8 ounces dark beer (recommended: Modelo Negra)
2 teaspoons dry mustard (recommended: Colmans)
1 tablespoon red chili powder
Kosher salt
1 teaspoon sugar
1 1/2 cups all-purpose flour, plus extra for dredging
Vegetable oil, for frying
1 1/2 pounds codfish, cut into serving pieces
2 tablespoons olive oil
8 white corn tortillas
Chipotle Mayonnaise, recipe follows
Shredded cabbage
1 1/2 cups mayonnaise
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons chopped fresh cilantro leaves
2 1/2 tablespoons chipotle chili puree
Pinch kosher salt

1
Put the eggs, beer, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth.
2
Add the flour and continue mixing until it is a little thinner than pancake batter.
3
In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 375 degrees F. Dredge the fish pieces in flour and then into the batter and fry until golden brown.
4
Remove from the oil to a paper towel lined plate and sprinkle with salt.
5
Heat the olive oil in a large saute pan and warm the tortillas.
6
Spread each tortilla with a tablespoon of Chipotle Mayonnaise and arrange a piece of fried fish on top.
7
Add some shredded cabbage to each tortilla and serve.
8
A viewer, who may not be a professional cook, provided this recipe.
9
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
10
Mix the mayonnaise, lime juice, cilantro and chipotle chili puree together in a medium bowl, add the salt and mix again.
11
Cover and refrigerate until ready to use.

1131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 eggs, well beaten, 8 ounces dark beer (recommended: Modelo Negra), 2 teaspoons dry mustard (recommended: Colmans), 1 tablespoon red chili powder, and more.

Yes, La Fondita Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

La Fondita Fish Tacos

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