Yield: 6 servings (2 tacos per serving)
Prep Time: 30 min
Cook Time: 10 min
Just like those found in Southern California- I converted a few East Coast fish taco skeptics into fish taco lovers with this recipe!
1 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon red pepper
1/4 teaspoon freshly ground black pepper
1 cup beer
1/2 cup mayonnaise
1/2 cup plain yogurt
TACOS AND ASSEMBLY:
vegetable oil for deep frying
1 pound cod, scrod or any white fish fillets
salt to taste
1 dozen corn tortillas
shredded cheddar cheese to taste
salsa to taste
1 head green cabbage, shredded
lime juice, to taste
1. Prepare batter: Combine flour, garlic powder, red pepper and black pepper in a bowl and mix well. Whisk the flour mixture into the beer in a bowl until blended.
2. Prepare sauce: Mix mayonnaise and yogurt in a bowl.
3. Prepare tacos: Heat enough oil in a skillet to 375° F to deep-fry fillets. Rinse the fillets and dip in a bowl of lightly salted cold water. Drain and pat dry with paper towels. Dip fillets into the batter and fry in batches in the hot oil until crisp and golden brown; do not allow the fillets to touch each other. Drain on paper towels. Heat the tortillas in a skillet until pliable and warm.
4. Assemble: Layer each tortilla with 1 fish fillet, shredded cheese, white sauce, salsa and cabbage and drizzle lime juice on top. Fold over to enclose filling and serve immediately.
*Timesaver: Use bagged coleslaw mix instead of chopping up cabbage.
*A quick, easy way to warm tortillas. Wrap 6 tortillas stacked in a damp paper towel. Microwave 30 to 60 seconds until warm.
Source: RecipeGirl.com (via California Sol Food: Casual Cooking from the Junior League of San Diego)