This is my take on the popular San Diego, California based Rubio's Fish Tacos. I use salmon filets instead of cod, slice it into strips, dip it in a simply seasoned beer batter and fry. Serve in soft, warm corn tortillas and the condiments as suggested below.
To really put these over the top, I encourage you to find freshly made corn tortillas, or make your own. It's a very simple process. If you would like more information on making homemade corn tortillas here is a link to my instructional post:
If you can only find thin, commercial corn tortillas; warm them and double-up (use 2 for each taco), the way they are served at Rubio's.
One of the things that sets Rubio's fish tacos apart is the sour cream & mayonnaise sauce, with thinly sliced cabbage standing in for the usual shredded or chopped lettuce.
I take my mayonnaise- sour cream sauce up a notch by adding cilanto, scallion and a fresh jalapeno~ in these proportions:
My Sauce for Fish Tacos
(This also makes a good sauce for any fried or baked fish)
Makes about 1 cup
1/2 cup sour cream
1/2 cup good quality (non sweet) mayonnaise
1 green onion (scallion), white and green parts
generous amount of fresh cilantro (or substitute flat leaf Italian parsley if you don't care for cilantro)
Optional: 1/2 to 1 whole fresh jalapeno pepper, seeded and pith removed. I usually don't add the jalapeno (personal preference, as I like the delicate flavor of the crispy fish to be the star.)
Place sour cream and mayonnaise in a the container of small food processor or blender. Cut green onion and jalapeno (if using) into 1/2-inch chunks, add to food processor bowl, along with cilantro. Process, and pulse until sauce is smooth, scraping down as necessary so it blends evenly. Remove to a small bowl, cover and refrigerate until serving time.
For the Beer Batter:
(can be doubled or tripled, and so on, if frying a large amount of fish)
1 cup beer
1 cup all-purpose flour
1/2 teaspoon salt, or to taste
1/2 teaspoon garlic powder, or to taste
Several grinds of fresh black pepper
(And mild oil, such as canola, for frying the fish)
In a small bowl combine above ingredients until thoroughly mixed. Can be made up to an hour ahead of time. Just before using stir in 1/4 teaspoon baking powder (optional, but it makes the batter fry up extra crunchy.)
Whatever fish filets you choose, cut into large bite size pieces (long and narrow pieces will fit into the tortillas more neatly than cubes). Salt and pepper lightly and set aside.
Place a generous cup of all-purpose flour in a shallow plate, season with salt and pepper. Before dipping the fish in the batter, dip and roll each piece of fish in the flour to coat. (This will assure the batter adheres to the fish.) Then dip in the batter to coat thoroughly, allow excess to drip off. Fry pieces, without crowding, in an inch or more of hot mild oil such a canola. Fry until golden brown, remove from oil, allowing extra oil to drain off. Place on a rimmed baking pan lined with paper towel. Place in a warm oven (200-degrees F) until all fish is fried.
Serve the hot, fried fish pieces in the warmed soft corn tortillas along with the mayonnaise sauce, finely shredded cabbage, sliced tomatoes, cilantro, and your favorite salsa. Offer wedges of fresh lime to squeeze over just before eating.
Guacamole also goes very well with these fish tacos.