Fish Tacos

1 cup dark beer
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 pounds cod fillets, cubed
1 quart vegetable oil for frying
20 (6 inch) corn tortillas
5 cups shredded cabbage
1 cup mayonnaise
1/4 cup salsa
1 lime, cut into wedges

In a shallow bowl, whisk together beer,
flour and salt.
Rinse fish, and pat dry. Cut into 10 equal
pieces. In a large saucepan, heat 1 inch
oil to 360 degrees F (168 degrees C).
Using a fork, coat fish pieces in batter.
Slide coated fish into hot oil in batches;
adjust heat to maintain oil temperature.
Fry until golden, about 2 minutes.
Lift out with a slotted spoon, and drain
briefly on paper towels; keep warm.
Repeat to fry remaining fish.
Stack 2 tortillas.
Place a piece of fish and 1/2 cup cabbage
in the center of the tortillas.
Garnish with mayonnaise, lime wedges
and salsa.


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