I haven't tried this particular recipe yet (can't wait to, though, I love fish tacos!), but it calls for taking the fish out of the oil and placing onto paper towels.

I've heard that draining on paper towels actually isn't the best way, as it holds the oil against the surface of the food. I was told you're better off draining on a baker's cooling rack so any excess oil falls off and isn't held against the food.

As we usually can't wait more than a minute to eat these, the paper towels seems to work.

But, you are correct, it is a good idea to drain on a cooling rack, placed over a plate. This also works well if you want to keep the fish warm in the oven as you fry it (if doing it in batches). The cooling rack keeps the fish from going soggy.

Thanks for keeping us on our toes!!!

This looks delicious!!! Can't wait to try it.
What can you substitute for beer? Something non alcoholic preferably.
Thanks a bunch
jack

Easy...just use all water instead, or you could use non-alcoholic beer instead...up to you :-)

Dawn, is there a proper recipe for the salsa verde de kupita? I was wondering if we can use normal red tomato or is there any such thing as using green capsicum as substitute?

dawn, another thing, can the batter keep in the fridge for more than 3days?

Sorry I am not sure what salsa verde de kupita is.

Also for the batter, I don't suggest keeping it in the refrigerator that long. It is best when fresh.

Sorry dawn, spelling error - salas verde de lupita recipe

Here is a link to the Salsa Verde de Lupita.

You can also find the link to the recipe at the bottom of the this text recipe - meaning at the bottom of the fish taco recipe.

What kind of fish instead of halibut Can I use for this recipe? I know I can use white firm fish, but there are so many kinds in the supermarket. Any suggestions? Thanks.

i made this recipe with the salsa verde de lupita at home and when i went to the fish market to get fish, i got the recommendation that Halibut is the best for fish tacos.

There are many types of fish that can be used. It all depends on what is available and how fresh it is. You could use any of the following: cod, mahi-mahi, orange roughy, sea bass, shark, snapper, striped bass, swordfish, tilapia
or even tuna. Just make sure the pieces are nice and thick. It all depends on what you like. Cheers!

I made this and am wondering if the 5 tbsp of flour is a typo? I dipped a piece of fish into the batter and it ran off. I ended up adding about 1/3 - 1/2 C more of flour.

Another thing--having added the extra flour, some of the fish was really greasy (I did drain on a cooling rack). Could that be because I made the batter thicker?

While this is intended to be a rather thin batter (also referred to as a dipping batter) you are correct that the measurements were off. It was only supposed to be 1/4 cup of beer and a 1/4 of water. So sorry about that and good for you for knowing what to do. Hopefully all ended well. Thanks for the catch. I have updated the recipe. Cheers!