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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for frying |
1 red salmon fillet, skinned, boned, and cut into 2-inch strips |
beer batter, recipe follows |
salt |
4 to 6 flour tortillas |
1 cup shredded cabbage |
chipotle mayonnaise, recipe follows |
tomatillo salsa, recipe follows |
3/4 cup white flour |
dash yellow mustard |
beer to make batter consistency of pancake batter |
1/2 cup mayonnaise |
2 tablespoons milk |
1 or 2 smoked, canned chipotle chiles |
1 cup chopped canned or fresh tomatillo |
1/4 cup chopped canned or fresh jalapeno peppers |
1/4 cup diced onion |
1/4 cup chopped cilantro leaves |
1/4 cup canned green chiles |
Directions:
1. Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
2. Beer batter:
3. Stir together until incorporated.
4. Chipotle mayonnaise:
5. Put ingredients in a bowl and mix.
6. Tomatillo salsa:
7. Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.
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