 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 |
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.
2. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
3. Beer batter:
4. 3/4 cup white flour
5. Dash yellow mustard
6. Beer to make batter consistency of pancake batter
7. Stir together until incorporated.
8. Chipotle mayonnaise:
9. 1/2 cup mayonnaise
10. 2 tablespoons milk
11. 1 or 2 smoked, canned chipotle chiles
12. Tomatillo salsa:
13. 1 cup chopped canned or fresh tomatillo
14. 1/4 cup chopped canned or fresh jalapeno peppers
15. 1/4 cup diced onion
16. 1/4 cup chopped cilantro leaves
17. 1/4 cup canned green chiles
18. Put ingredients in a bowl and mix.
19. Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.
20. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
|
|