Baja Fish Tacos
- 1 Cup dark beer
- 1 Cup flour
- 1 tsp salt
- 1.5 lbs boned, skinned white-fleshed fish (cod or tilapia)
- Vegetable oil
- 12-16 corn tortillas
- Cabbage and cilantro slaw (see recipe)
- Chipotle tartar sauce (see recipe)
- 1) In a bown, whisk beer flor, and salt until well blended
- 2) Rinse fish and pat dry; cut crosswise into 1-in wide strips
- 3) Pour about 1 in. of oil into a 10-12 in. Dutch oven over med-hi heat; bring to about 360 deg. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden, turning if necessary to brown on all sides, 2-4 min per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in 200 deg oven while rest of the fish is fried.
- 4) Brown tortillas over burner. In each tortilla (orig suggest stacking two), put a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with chipotle tartar sauce, and squeeze lime wedge over top.
dark beer, flour, salt, vegetable oil, corn tortillas, cabbage, tartar sauce
Taken from www.epicurious.com/recipes/member/views/baja-fish-tacos-58391103 (may not work)