Baja Fish Tacos

This recipe is dedicated to my niece Ruth who lives in San Diego. When I visit we always drive down to Ensenada for fish tacos. The fish are fried in batter there. I've taken a few liberties and added beer and taco seasoning to the batter. I prefer the catfish nuggets because they are nice and firm, have a great taste and are usually the cheapest fish at the local market.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb  catfish nuggets or 1  lb  other white fish, cut into 1 inch pieces
• 1  cup dark beer
• 1  cup flour
• 2  tablespoons  taco seasoning mix
• 1⁄2 bunch cilantro
• 1⁄2 cup sour cream
• 1⁄4 cup lime juice
• 1⁄2 teaspoon  taco seasoning mix (optional)
•  vegetable oil, for deep fat frying
• 12  corn tortillas

• Garnishes

•  finely shredded cabbage
•  chopped tomato
•  lime wedge
•  finely chopped onions or  scallion
•  chopped cilantro

Directions

1. Whisk together the flour, beer, and taco seasoning mix.
2. Wash catfish nuggets and pat dry with paper toweling.
3. In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
4. You don't want to totally liquify the cilantro.
5. Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
6. Dip fish nuggets into batter and place in hot oil with a fork.
7. Turn once after about 1 minute and brown the other side for another minute.
8. Do this in batches.
9. Don't crowd the fish.
10. Drain on paper toweling and keep warm in a 200F oven until ready to serve.
11. Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.