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Rubio's Fish Tacos




Source of Recipe


copykat.com


Recipe Introduction


The person who submitted this recipe was a bit discreet.
You will need to experiment a bit.


List of Ingredients








Recipe



The key is in the white sauce... It's made with 5 parts mayonaisse and 1 part plain yogurt and 1 part water. This sauce should be thick and not too runny. The salsa is made from burnt red chile or "chile de arbol" Heat up some oil in a skillet...just enough oil to cover the bottom. Then add chiles and stir them under medium heat until they turn reddish brown or even black. Add to tomato sauce and add a touch of water. The amount of chile really depends on how spicy you want it. BE CAREFUL not to inhale the fumes from the chile while cooking them...it'll knock ya out. Now the fish...use a mild white style fish such as Cod, Pollock or even some types of shark. Cut into taco size fillets and cover fillets in flour. Then dip them into the fish batter, which should consist of all of the following ingredients...I am not at liberty to tell you exactly how much of each..but experiment.

Water..Beer...Garlic Salt...Ground Mustard Seed...Paprika...Clove...and Cumin. The fish is best cooked in a deep fryer at 350 degrees. Or you can fry it in a pan, but the results can vary. Serve with shredded cabbage and a squeeze of lime. The tortilla is of the soft corn type...The thicker the better.

The fish burritos are the same except add the following two ingredients. Guac and beans on a flour tortilla of course. Guac is fresh avo's milk...garlic salt..and lemon juice.

Beans are pintos boiled in water...drain water after cooked to just above the suface of the beans...add salt, garlic powder and pepper then mash them until fluid. No oil or lard added. These are close to the official Rubio's recipes..as I said I am not at liberty to give them to you exactly...but these will do.