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1 cup dark beer
1 cup all-purpose flour
1 teaspoon salt
1-1/2 pounds boned, skinned firm, white-fleshed fish such as Pacific cod or tilapia
Vegetable oil
12 to 16 corn tortillas, warmed
Cabbage and Cilantro Slaw*
Chipotle Tartar Sauce*
Lime wedges
Cabbage and Cilantro Slaw*
In a large bowl, mix 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, and salt to taste.
Yield Makes 4 1/4 cups
Chipotle Tartar Sauce*
Rinse 2 tablespoons canned chipotle chiles and discard seeds and veins. In a blender, whirl the chiles with 1 cup mayonnaise, 1/4 cup sweet pickle relish, and 1/4 cup chopped onion until smooth.
Yield Makes 1 1/3 cups
1. In a bowl, whisk beer, flour, and salt until well blended. 2. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
3. 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.
4. 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.
Yield Makes 6 to 8 tacos
1 cup all-purpose flour
1 teaspoon salt
1-1/2 pounds boned, skinned firm, white-fleshed fish such as Pacific cod or tilapia
Vegetable oil
12 to 16 corn tortillas, warmed
Cabbage and Cilantro Slaw*
Chipotle Tartar Sauce*
Lime wedges
Cabbage and Cilantro Slaw*
In a large bowl, mix 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, and salt to taste.
Yield Makes 4 1/4 cups
Chipotle Tartar Sauce*
Rinse 2 tablespoons canned chipotle chiles and discard seeds and veins. In a blender, whirl the chiles with 1 cup mayonnaise, 1/4 cup sweet pickle relish, and 1/4 cup chopped onion until smooth.
Yield Makes 1 1/3 cups
1. In a bowl, whisk beer, flour, and salt until well blended. 2. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
3. 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.
4. 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.
Yield Makes 6 to 8 tacos
