Baja Fried-Fish Tacos

Name: Baja Fried-Fish Tacos
Cook time: 45 min
Total time: 45 min
Yield: 6-8 serving(s)
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

Submitted by Brookelynne26

"From Sunset Magazine"

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Ready In:: 45mins
Ingredients:: 17
Serves:: 6-8

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
Cabbage and Cilantro Slaw
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
Chipotle Tartar Sauce
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

Combine all of the slaw ingredients and set aside.
Make the tartar sauce: In a blender puree the chiles and remaining ingedients until smooth. Set aside.
Make the Fish Tacos: In a bowl, whisk beer, flour, and salt until well blended.
Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
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.
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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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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