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Bluefish Tacos

1 egg
1 1/2 cups milk
3 oz. Guinness stout
1 1/4 cups flour, plus extra for dredging
2 bluefish fillets
Salt and pepper
Oil for frying
Shredded cabbage
Crispy taco shells (2–3 per    person)
3 cloves garlic, minced
1/4 tsp. salt
2/3 cup fresh cilantro
3/4 cup mayonnaise
1 TBSP lime juice

In a medium bowl, lightly beat egg. Add milk and Guinness. Blend in flour and mix well.
Cut fillets into bite-size pieces.
Season flour for dredging with salt and pepper.
Dip fish into flour and then into batter.
In a heavy frying pan or wok over a medium flame, heat enough oil to cover fish. You can also use a deep fryer.
Fry fish until golden brown.
Place garlic, salt and cilantro in a food processor and pulse to mix.
Fold mixture into mayonnaise and add lime juice.
Heat taco shells in oven.
Place shredded cabbage in bottom of taco shells.
Fill shells with batter-fried fish and drizzle with cilantro aioli.

Coastal Fisherman Merch
CF Merch



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