Baja Fish Tacos

By cserumga

- from Fisherman's Market and Grill in Palm Springs, CA

- makes 4 servings

Ingredients

• White Sauce:
• 1 * 1 cup mayonnaise
• 1/4 * 1/4 cup milk
• 4 * 4 tablespoons lemon juice
• 1 * 1 teaspoon garlic salt
• Fish Tacos:
• * Oil
• 2 * 2 packages Tempura Batter Mix
• 1 * 1 can beer
• 1 * 1 teaspoon salt
• 1 * 1 teaspoon garlic powder
• 24 * 24 ounces boneless cod, cut into 2-inch pieces
• 6 * 6 corn tortillas
• 2 * 2 cups shredded cabbage
• 2 * 2 limes

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

For the sauce:
Mix all ingredients together and set aside.

For the tacos:
Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.

Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.

Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through.

Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.