Baja Fried-Fish Tacos

• 1 cup dark beer
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 12 lbs boned skinned firm, white-fleshed fish (such as Pacific cod or tilapia)
• vegetable oil
• 12 -16 corn tortillas, warmed
• lime wedge
• 1 12 quarts finely shredded cabbage (about 10 oz.)
• 13 cup chopped fresh cilantro
• 3 tablespoons lime juice
• 2 tablespoons vegetable oil
• 14 teaspoon hot chile, flakes
• salt
• 2 tablespoons canned chipotle chiles, rinse and discard seeds and veins
• 1 cup mayonnaise
• 14 cup sweet pickle relish
• 14 cup chopped onion

1. Combine all of the slaw ingredients and set aside.
2. Make the tartar sauce: In a blender puree the chiles and remaining ingedients until smooth.
3. Set aside.
4. Make the Fish Tacos: In a bowl, whisk beer, flour, and salt until well blended.
5. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
6. Pour about 1 inch of oil into a 10- to 12-inch nonstick frying pan (with at least 2-in.-tall sides) over medium-high heat; bring oil to 360.
7. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly.
8. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360), turning if necessary to brown on all sides, 2 to 4 minutes per batch.
9. With a slotted spoon, transfer to a paper towel-lined baking sheet.
10. Keep warm in a 200 oven while you fry remaining fish.
11. To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw.
12. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

dark beer, flour, salt, fish, vegetable oil, corn tortillas, lime wedge, cabbage, fresh cilantro, lime juice, vegetable oil, hot chile, salt, chipotle chiles, mayonnaise, sweet pickle, onion

Taken from www.food.com/recipe/baja-fried-fish-tacos-442357 (may not work)