I pretty much use the same batter on my fish tacos too and use a frydaddy junior to do my frying.
Ingredients: for the batter
1/2 cup flour
1TB garlic powder
1 tsp Paprika
1 tsp salt
1/2 tsp pepper
1/2 can of beer (it can be old beer)
Ingredients for the crema sauce:
2TB sour cream
2 TB mayo
1 tsp cut garlic
1 tsp of lime juice
a little milk to make it runny.
thinly cut cabbage
mexican canned spicy carrots (optional)
Also you will need cut cabbage and cilantro and corn tortillas unless you like flour tortillas.
Mix all dry ingredients well. Beat the egg into the mix. Add enough beer until mix is a little more watery than pancake batter would be. Drink the rest of the beer, you never throw away beer.
Heat your oil until it is ready. Cut lobster into small 1 to 2 inch chunks so they will cook easier. Dip into the batter mix and fry until golden brown.
Heat up corn tortillas on the stove until they are soft and ready. Put the fried lobster on it and dribble a lot of the sauce on it. Add cilantro and cabbage. I like mexican canned carrots on the side and I put a little salsa verde on the taco. Try not to eat too many, I'll put about five away at dinner. A legal lobster tail will make enough tacos for one person usually.
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