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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Sunset Magazine Ingredients:
1 cup dark beer |
1 cup all-purpose flour |
1 teaspoon salt |
1 1/2 lbs boned skinned firm, white-fleshed fish (such as pacific cod or tilapia) |
vegetable oil |
12 -16 corn tortillas, warmed |
lime wedge |
1 1/2 quarts finely shredded cabbage (about 10 oz.) |
1/3 cup chopped fresh cilantro |
3 tablespoons lime juice |
2 tablespoons vegetable oil |
1/4 teaspoon hot chile, flakes |
salt |
2 tablespoons canned chipotle chiles, rinse and discard seeds and veins |
1 cup mayonnaise |
1/4 cup sweet pickle relish |
1/4 cup chopped onion |
Directions:
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. Set aside.
3. Make the Fish Tacos: In a bowl, whisk beer, flour, and salt until well blended.
4. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
5. 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°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. 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. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.
6. To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.
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