Beer-Battered Fish Tacos

Recipe Ingredients

8		Corn tortillas - (6" dia)
1 1/2 cups	93g / 3.3oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	237ml	Beer - (to 1 1/4)
3 cups	711ml	Vegetable oil
1 1/2 lbs	681g / 24oz	White fish fillets - cut 1"-wide strips
1/4 cup	59ml	Sour cream
1/4 cup	59ml	Mayonnaise
1 cup	62g / 2.2oz	Tomato salsa
2 cups	474ml	Shredded cabbage
1 cup	237ml	Guacamole - (optional)
1/4 lb	113g / 4oz	Grated or shredded Cheddar cheese - (optional)
1		Lime - cut into eighths

Recipe Instructions

In a medium bowl, combine 1 cup of flour, salt, and pepper. Whisk in beer to form a smooth batter.

In a medium saucepan, heat oil, at least 1-inch deep, to 375 degrees. Dust fish with remaining flour, and dip each piece into the batter, coating completely. Fry fish in batches for 3 to 5 minutes, or until golden. Drain on paper towels.

Warm tortillas, wrapped in paper towels, in microwave on high for 15 to 30 seconds.

Combine sour cream and mayonnaise and spread 1 tablespoon on each tortilla. Top each with salsa, 1/4 cup shredded cabbage, fish, guacamole, Cheddar cheese, and squeeze of lime.

This recipe yields 4 servings.

Source:
Cookbook Digest, Sep/Oct, 1999

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