fried fish tacos

Submitted by Joni Young

"fried fish tacos"

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 cup dark beer
• 1 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1 1⁄2 lbs cod fish fillets, cubed
• 1 quart vegetable oil (for frying)
• 20 6-inch corn tortillas
• 5 cups shredded cabbage
• 1 cup mayonnaise
• 1⁄4 cup salsa
• 1 lime, cut into wedges

directions

1. In a shallow bowl, whisk together beer, flour, and salt.
2. Rinse fish, and pat dry.
3. Cut into 10 equal pieces.
4. In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C).
5. Using a fork, coat fish pieces in batter.
6. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature.
7. Fry until golden, about 2 minutes.
8. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm.
9. Repeat to fry remaining fish.
10. Stack 2 tortillas.
11. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas.
12. Garnish with mayonnaise, lime wedges and salsa.

Reviews

[Andreita]

I'm from Baja and love Ensenada fish tacos!! This recipe is great. Just add some mustard and dried oregano to the batter for a great color and even better taste.

 

[Bayhill]

These were excellent fish tacos!! We really liked the flavor of the batter (I used a dark Porter for the beer). It stayed on the fish during frying and had a nice texture. I couldn't find fresh cod fillets, so I used Basa fillets and they worked perfectly for this. Instead of using straight mayonnaise, I thinned it with a little milk and fresh lime juice. I used my Salsa Pronto recipe #142062 for the salsa and softened the tortillas in the microwave briefly while wrapped in a moist paper towel. My family devoured these and gave them two HUGE thumbs up!! Thank you for sharing this wonderful recipe...it is definitely a keeper!!