–I am posting this recipe prepared with what is probably the fish Key West is most known for, the Hogfish, in honor of the first day of The Conch Republic Celebration. This celebration commemorates when Key West thumbed their nose at the government and seceded from the union for a day. Every year there is a week-long party in different venues dedicated to this 1982 event ending with the toilet paper bombing of the US Coast Guard while a harmless battle ensues between the landlubbers and the boat owners in Key West Harbor. Great fun…the US Coast Guard graciously loses every year:)
Hogfish Fish Tacos with Baja Sauce
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons taco seasoning
1 small jalapeño pepper, seeded & diced
Juice from 2 limes
1/4 cup chopped fresh cilantro
1 pound hogfish ( or any white, mild fish (mahi-mahi, cod, etc) cut into 1 1/2-inch pieces
2 bottles Corona or Dos Equis beer
1 Tablespoon taco seasoning
1 cup flour
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon baking powder
1 cup Mexican beer
1/2 teaspoon hot sauce, optional
12 flour small tortillas
3/4 cup shredded Sargento Mexican Blend or Monterey Jack cheese
3 cups finely shredded cabbage (or Angel Hair cabbage in a bag)
Bag of limes (2 you will use for Baja Sauce and you will need several wedges to squeeze over fish after it’s fried)
For the Baja Sauce:
Combine all ingredients; stir well. Refrigerate until ready for use.
Next place fish in a 1 gallon size plastic storage bag. Combine bottle of beer and taco seasoning in a bowl. Pour into bag with fish; seal and chill for at least two hours.
Preheat oil in a deep skillet over medium high heat.
Combine the flour, salt, sugar and baking powder. Whisk in 1 cup of beer and hot sauce (optional). Drain fish in bag well and then dip into batter and cook in hot oil for about 4 minutes or until done. Repeat until all the fish is cooked (do not crowd fish pieces when frying).
Drain on paper bags or paper towels.
Place 2 to 3 pieces of fish on each tortilla. Squeeze a lime wedge lime over fried fish; top with cheese and cabbage. Drizzle with baja sauce and serve immediately.