Laun/Pruett Recipe Collection
Fish Tacos with Bisquik beer batter

2 halibut or other white fish filet, about 6 oz each
corn tortillas, CD-sized
1 egg
2 cups Bisquick
1 bottle of beer (I used Bud light but you could use Pacifico, Dos XX or another Mexican beer
1/2 cup shredded cabbage or lettuce
1 Roma tomato, chopped
avocado or guacamole
4 tablespoons fresh cilantro, chopped
Seasoned salt to taste
Crema fish dressing or use Ranch dressing
Canola oil, as needed

Cut fish into strips of about 1-1/2" by 3" each. Break egg in a bowl, whisk. Pour about 1/2 cup of Bisquick into another bowl, add seasoned salt and paprika. In another bowl, pour remainder of Bisquick, add beer enough beer to bring the mixture to the consistency of pancake batter. Mix well.

I used a 6 inch cast iron frying pan filled with an inch of canola oil. Get very hot but not smoking. Dredge fish in egg, roll in Bisquick mix, then coat well with batter. Cook each fish filet about 4 minutes, or until golden brown.

Wrap fish in taco, add cabbage, tomato, radish and cilantro. Top with dressing. Serve immediately.

Crema Fish Dressing:
1/4 cup sour cream
Juice of 1 lime
Squeeze lime juice into sour cream; its very authentic to add some lime pulp to the crema. With a large spoon, blend juice and sour cream until thouroughly blended together. The mixture should be about the consistency of very runny pancake batter. Add more lime juice, if needed. Lemon juice also works well.

Another alternative is using Ranch dressing instead of the Crema.
Cooking time: About 4 minutes

Adapted from http://www.erench.com/RECIPES/MEXICAN/STREET/FISHT/index.htm

-- Excellent!

Recipe Contributed by Mary Ann Laun