|
|
|
|
|
|
|
BEER
BATTER: |
|
|
1 cup |
|
flour |
|
|
½ tsp |
|
garlic
powder |
|
|
¼ tsp |
|
red pepper |
|
|
¼ tsp |
|
freshly
ground black pepper |
|
|
1 cup |
|
beer
|
|
|
|
|
WHITE
SAUCE: |
|
|
½ cup |
|
mayonnaise |
|
|
½ cup |
|
plain yogurt
|
|
|
|
|
TACOS
AND ASSEMBLY: |
|
|
|
|
vegetable
oil for deep frying |
|
|
1 lb |
|
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° to deep-fry fillets.
Rinse the fillets and dip in a bowl of lightly salted
cold water. Drain and pat dry with paper towels. Coat
the fillets with the batter and fry in batches in the
hot oil until crisp and golden brown; do not allow the
fillets to touch. 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. |
|
|
|
|
Servings: 6 |
|
Yield: 2 tacos per
serving |
|
|
|
Cooking Tips |
|
*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. |
|
|
|
Recipe Source |
|
California Sol Food: Casual Cooking
from the Junior League of San Diego |