Fried Fish Tacos
- 1 quart vegetable oil
- 12 to 16 corn tortillas
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 cup beer (not dark)
- 1 pound cod fillet, cut into 3- by 1-inch strips
- Accompaniments: shredded lettuce, sour cream, avocado slices, chopped or sliced radish, red or green salsa, and lime wedges
- Preheat oven to 350F.
- Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360F.
- Meanwhile, separate tortillas and make 2 stacks of 6 to 8.
- Wrap each stack in foil and heat in oven 12 to 15 minutes.
- While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick).
- Gently stir fish into batter to coat.
- Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes.
- Drain on paper towels.
- Increase oil temperature to 375F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute.
- Drain on paper towels.
- Assemble tacos with warm tortillas, fish, and accompaniments.
vegetable oil, corn tortillas, flour, salt, beer, cod fillet, shredded lettuce
Taken from www.epicurious.com/recipes/food/views/fried-fish-tacos-103714 (may not work)