Baja Fried-Fish Tacos
- 1 cup dark beer
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 1/2 pounds boned, skinned firm, white-fleshed fish such as Pacific cod or tilapia
- Vegetable oil
- 12 to 16 corn tortillas, warmed*
- Lime wedges
- In a bowl, whisk beer, flour, and salt until well blended.
- Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
- Pour about 1 inch of oil into a 10- to 12-inch dutch oven over medium-high heat; bring oil to 360u0b0. 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 (adjust heat to maintain 360u0b0), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200u0b0 oven while you fry remaining fish.
- To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.
- *To heat tortillas, wrap in foil and place in a steamer basket over boiling water, or microwave in a kitchen towel about 1 minute. Or, for a smoky char, toast directly on stovetop burner, turning often.
dark beer, flour, salt, tilapia, vegetable oil, corn tortillas, wedges
Taken from www.myrecipes.com/recipe/baja-fried-fish-tacos (may not work)