Classic Baja Fried-Fish Tacos
- 1 cup dark beer
- 1 cup all-purpose flour
- About 1/2 teaspoon salt
- 1 1/2 pounds boned, skinned lingcod*
- Salad oil
- 20 warm corn tortillas
- About 5 cups shredded cabbage
- Mayonnaise thinned with a little water
- Tomato salsa
- Lime wedges
- In a bowl, whisk beer, flour, and salt, blending well.
- Rinse fish and pat dry. Cut into 10 equal pieces.
- In a deep 5- to 6-quart pan, heat 1 inch salad oil to 360u0b0. Using a fork, coat fish pieces with beer batter and lift out, draining briefly. Slide coated fish into oil, about 5 pieces at a time. Adjust heat to maintain oil temperature. When fritters are golden, in about 2 minutes, lift out with a slotted spoon and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
- To assemble each taco, stack 2 tortillas; add a fish fritter, cabbage, mayonnaise, and salsa. Squeeze lime over filling, fold tortillas, and eat.
- *Check fish for bones before cooking. Press surface with your fingers to locate; pull out with tweezers.
dark beer, flour, salt, lingcod, salad oil, corn tortillas, cabbage, mayonnaise, tomato salsa, wedges
Taken from www.myrecipes.com/recipe/classic-baja-fried-fish-tacos (may not work)