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Rubio's Baja Grill Fish Tacos (Adaptation by Gourmet)
Joined: Dec 12, 2005
Posted to Thread #1235 at 7:09 pm on Mar 23, 2006
Date: Fri, 12 Jul 2002 00:27:08 GMT
From: Marilyn in FL
Beer Batter for Rubio's Baja Grill Fish Tacos
**Make batter 1 hour prior to frying fish**
1 C plus 2 Tbl beer (not dark)
1 C all-purpose flour
1 1/2 tsp salt
1 tsp garlic powder
1 tsp dry mustard
1 tsp dried oregano
1/2 tsp ground black pepper
Extra flour for dredging
2 qt vegetable oil
1 pound cod fillet, cut into 3 x 1/2 inch strips.
Blend batter ingredients in blender until smooth, about 20 seconds. Transfer to bowl and let sit, covered, for 1 hour.
Heat 2" oil to 350 degrees F in deep 4" quart
Dip fish in batter, letting excess drip off.
*If you're frying lots of fish, fry the pieces first till golden brown as a first fry, about 2-3 minutes. Remove with slotted spoon to paper towels and continue until all fish is done.
Then finish off with a second fry at 375 for
If you're frying a smaller amount, continue
the first fry for a total of 5-6 minutes.
From Gourmet magazine,
Marilyn's Notes: This batter turns out very good and we always use it for Christmas Eve. I use cod, but feel sure any firm white meat would work well.
In an insane moment of Thoreauian simplification, I gave away my Gourmet's so I can't go back and see if they provided an "adapted" sauce to go along with the "adapted" batter.
According to the Rubio website, their fish taco includes Alaskan pollock, shredded cabbage, mild salsa and "a special white sauce".
So okay, be that way. Don't tell us what it is.
I went ahead and scarfed up a fish taco sauce from Bon Appetit:
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
Pinch of salt
To eat: Make tacos, put on a paper plate, mist your face with salty water, put on sunglasses, and pour a mound of sand on the patio. Then face due west, relax your shoulders, scrunch warm sand through your toes and enjoy the sunset con taco.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 1235. Rubio's Baja Grill Fish Tacos (Adaptation by Gourmet) - MarilynFL - 7:09pm on 03/23/06 (11)
- OH YUM, thank you!!!! Making these this week for sure. [NT] - Mimi - 7:30pm on 03/23/06
- Moi aussi. Now do we put the fish into hard taco shells? Can you tell I've just a - Marg CDN - 7:35pm on 03/23/06
- Ideally use soft corn tortillas. Serve with shredded - Durward - 7:46pm on 03/23/06
- Here is another knock-off recipe of Rubio's Fish Taco, from Recipeland.com - Dawn_MO - 7:50pm on 03/23/06
- They are usually served with steamed or warm corn tortillas, - Dawn_MO - 7:51pm on 03/23/06
- I've only made them with grilled mahi mahi, but...and purists may want to avert their eyes... - Curious1 - 9:18pm on 03/23/06
- The drive thru burrito place used to use something like this, - Dawn_MO - 11:17pm on 03/23/06
- Quick and Easy Fish Tacos - starburst - 3:48pm on 03/24/06
- Rubio's Mahi Mahi Burritos with chipotle cream sauce [LINK] - Lin_in_Seattle - 10:46pm on 03/23/06
- This looks wonderful to me...without the beans, however...though I've never had a Rubio's fish taco. [NT] - Lin_in_Seattle - 10:48pm on 03/23/06
- I made these, and they were WONDERFUL! It took me right back to San Diego. [NT] - Mimi - 1:30am on 04/01/06