Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.
Fried fish, but not the usual for a Good Friday dinner. Today, super fresh flounder fillets that someone forgot to skin, but I did that and then a little Slap Yo Mama fish fry and seasonings for Ensenada style fish tacos.
Delicious and so easy beginning with seasoned fillets and a good beer batter. Serve with warm tortillas and garnish with a Napa cabbage, red onions, jalapeños fresh lime wedges, and a freshly made creamy jalapeño ranch style dressing.
For the Dressing with goods from the pantry:
1 package Hidden Valley Ranch dressing/Original
1 packet Good Seasons Zesty Italian dressing
2 fresh jalapeños , seeded and small dice
3/4 cup plain yogurt
1 cup Duke’s mayonnaise
1/2 – 3/4 cup buttermilk…start with 1/2 cup and thin out later if necessary
pinches of creole seasoning… Slap Yo Mama
Thoroughly blend, cover and refrigerate.
For the batter enough for 1+1/2 pounds of fish blend all of the dry ingredients and whisk in the beer and hopefully most of the lumps will disappear with some good whisking . Cover and refrigerate for 10-20 minutes.
1 bottle of beer
2 cups of AP flour
1/4 cup slap Yo Mama Fish Fry or another brand
1 teaspoon Slap Yo Mama Cajun seasoning, white or red pepper version
1/2 teaspoon dry mustard
1/2 teaspoon Mexican oregano
1-1/2 teaspoons baking powder
Batter your seasoned fillets and fry in hot oil, drain finished pieces on a rack over a sheet pan, keep warm. The fish took no more than 3 minutes on one side and 2-3 on the other or until crispy and golden. I used Canola oil today.