Tuesday, March 30, 2010

Rubio's fish taco's made from home gluten free

Ok, I love Rubio's fish tacos and I had to find out how to make them or I would die of reverse lead poisoning. I found this recipe on http://restaurantrecipesbook.com/ but tweaked it for the celiac patient. If you are a Kansas person you may tell me, "Dale, you are a freak, that sounds gross." My response is "You are gross and once you try it you will love it and crown me king of something." By the way If you want to make these like Rubio's you have to buy the awesome tortillas by "Porklyand" at MexGrocer.com.

12 pieces (1.5 oz each) of mild tasting fish (Rubio’s™ uses Pollock but any cod will work.  I am cheap so I used cheapo tilapia which was okay)
12 Corn tortillas
Vegetable oil for deep frying. Amount will vary depending on your fryer.
1 Cup all purpose flour (I use gluten free pantry.  It's cheap)
1 Cup beer. (Use Bard's gluten free or redbridge)
Garlic powder/onion powder to taste. Start with less and add as you like.
Black Pepper to taste. Start with less and add as you like.
1 Cup of Rubio’s™ White Sauce  (Half mayo and Half yogurt)
3 Cups of finely shredded cabbage/ or lettuce

1.Combine the flour with the garlic powder and black pepper. Mix this with the beer and let it sit for an hour.
2.Wash the fish in water with a bit of salt or some lime juice then dry it completely.

3.Heat the vegetable oil to 375 degrees. You can check the oil temperature by dropping a 1″ cube of bread and watching for it to float. If it takes a while to float it’s not hot enough. Don’t overheat the oil or your batter will burn and the fish won’t cook.
4.Vigorously whisk the batter before dipping the fish. This will help make the batter lighter and crispier.

5.Dip the fish into the batter and immediately into the hot oil. Cook until golden brown, turning as necessary.

6.While your frying the fish, begin warming your tortillas. The best way to do this is to heat them on a dry hot skillet until hot. Place the hot tortillas in a tortilla warmer and keep covered. (seriously though, the microwave is fine.)

7.add salsa. (I like to blend together tostito's salsa to make it more like Rubio's.) 

1.Place a warm tortilla on your plate.

2.Place a piece of the fish on the center of the tortilla.

3.Spoon a small amount of the white sauce over the fish. Be liberal with it, but you don’t want it to drip out while you’re eating. You can add cheese too.
4.Spoon some of the salsa over the fish.

5.Put a small handful of the cabbage on top (I prefer lettuce)

6.Squeeze a wedge of lime over the top

8.Fold up the tortilla and enjoy.  Seriously if you don't like this your taste buds are made of stone and you are an idiot.    :)

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