Baja Fish Nachos

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon Cayenne powder
• Kosher salt and pepper
• 1 bottle Mexican beer of your choice
• canola oil, for frying
• 1 pound white fish fillets, like tilapia, flounder or haddock
• 1/2 large bag tortilla chips
• 1/2 cup sour cream
• 6 ounces cotija cheese, crumbled
• 1 cup green cabbage, shredded
• Mexican hot sauce like Cholula or Tapatio, to taste
• chopped cilantro and lime wedges, to garnish

1. Heat 2 inches of canola oil in a medium saucepan to 350F.
2. Whisk together the flour and cayenne with a little salt and pepper in a large mixing bowl.
3. Add the beer slowly to prevent it from foaming over while lightly whisking until a batter forms.
4. Dip the fish in the batter, allowing any excess to drip back into the bowl, then carefully drop into the oil and fry for 4-5 minutes or until cooked through and deep golden-brown.
5. Remove fish using a spatula (tongs will make the fried coating fall off), drain on a thick layer of paper towels and cool to room temperature.
6. While the fish is cooling, arrange the tortilla chips on a serving plate and top with shredded cabbage.
7. Break up fish into 1 1/2-inch chunks and distribute over the top of the chips.
8. Transfer sour cream to a small plastic zip-top bag, snip off one of the tips and drizzle over the top, then add hot sauce and sprinkle the cotija cheese and cilantro on top.
9. Serve garnished with lime wedges.

flour, cayenne powder, kosher salt, choice, canola oil, white fish, tortilla chips, sour cream, cotija cheese, green cabbage, hot sauce like cholula, cilantro

Taken from www.foodrepublic.com/recipes/baja-fish-nachos-recipe/ (may not work)