Recipe by Rinshinomori
I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!
Top Review by kellib626
This was so good! Had never tried making fish tacos before, now can't imagine them any other way! I also used the homeade salsa mentioned by the previous reviewer--absolutely tasty.
- 1 cup salsa
- 1⁄3 cup mayonnaise
- vegetable oil (for deep frying)
- 3⁄4 cup beer, plus
- 2 -3 tablespoons beer
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 -1 1⁄4 lb cod fish fillet, cut into 2 inch cubes
- 8 corn tortillas
- 4 cups coleslaw mix
- 8 lime wedges
Directions See How It's Made
- In a small bowl, mix salsa and mayonnaise; set aside.
- In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
- Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
- In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
- To assemble, place 2 corn tortillas each on 4 individual plates.
- Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.