San Felipe-Style Fish Tacos in Beer Batter

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San Felipe-Style Fish Tacos in Beer Batter Ingredients

2 lb Firm-fleshed fish fillets	SALSA BLANCA
1/2 c Unbleached flour	1/2 c Mayonnaise
2 Eggs; separated	1/2 c Plain yogurt; or sour cream
1/2 ts Garlic salt	1/2 ts Salt
1 ts Oregano	1 3/4 c Shredded cabbage; Napa
1/2 ts Black pepper	ROSARITO BEACH SALSA
1/4 ts Cayenne pepper	1/2 c Oil
3/4 c Beer; room temperature	10 Chiles de arbol
3/4 c Unbleached flour	2 Tomatoes
2 c Canola oil	1/2 c Tomato sauce; canned
18 Fresh corn tortillas	1/2 ts Salt

Instructions for San Felipe-Style Fish Tacos in Beer Batter

Cut fish into strips about 2 inches wide and 3 inches long. Roll in the 1/2 cup flour, dust off excess. Set aside while mixing batter. Beat together egg yolks, seasonings, beer and the 3/4 cup flour until well blended. Whisk egg whites until they resemble soft whipped cream, then fold gently into batter. Set aside. This batter holds up quite well for up to 1 hour. Heat oil in flat-bottomed wok or cast iron skillet. Dip floured fish pieces in the beer batter and carefully slip into hot oil. Fry unto fish turns a deep gold, turning so it browns evenly. Remove to crumpled paper towels to drain. Warm corn tortillas on a griddle placed next to wok or skillet. (Or in oven.) For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes 1 cup. For the Rosarito salsa: Heat oil in a small cast iron pan and fry the chilies in in it until they are a deep burnished red. This step gives the salsa an incomparable smoky flavor. Remove to paper towels and blot off oil. While the chilies are cooling, broil the tomatoes about 5 minutes, turning once. Remove cores and most of the skin. Stem chilies and break pods into pieces. Place tomatoes, tomato sauce, salt and chilies in the bowl of a food processor: process until chilies are broken up into small, dark flecks. Use for tacos and over eggs. Makes 1 cup. Spread a scant tablespoon of Salsa Blanca over warm tortilla, add a heaping tablespoon of shredded cabbage and press into sauce. Add 2 or 3 chunks of fried fish and drizzle with Rosarito Beach Salsa. Eat immediately. Makes 18 tacos. Posted to MC-Recipe Digest V1 #194 Date: Sun, 11 Aug 1996 17:05:09 -0700 (PDT) From: PatH NOTES : fish fillets, dipped in a beer batter, fried and served in a warm corn tortilla with shredded cabbage and two salsas. Cook and Tell, Riv-Press Enterprise (30 My 96)

Main Ingredient: Seafood-OtherCuisine: Mexican

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