Ernie's Fish Taco Recipe
Beer Battered Walleye, Piloncillo Mayo, Cabbage, Cilantro
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Ingredients
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Fish
Piloncillo Mayo
Taco Assembly
Method
Fish Preparation
- 1
Prepare the batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the beer while whisking until the batter is smooth and slightly thick. Set aside.
- 2
Heat the oil
In a deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the fish
Pat the walleye fillets dry with paper towels. Dip each fillet into the batter, shaking off any excess.
- 4
Fry the fish
Carefully place the battered fillets in the hot oil. Fry in batches for about 4-5 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Piloncillo Mayo Preparation
- 5
Make the mayo
In a small bowl, combine the mayonnaise, grated piloncillo, lime juice, and minced garlic. Mix well until fully combined and set aside.
Taco Assembly
- 6
Warm the tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.
- 7
Assemble the tacos
On each tortilla, place a piece of fried walleye, top with shredded cabbage, a dollop of piloncillo mayo, and sprinkle with chopped cilantro.
- 8
Serve
Serve immediately with lime wedges on the side for squeezing over the tacos.