Fish: Fish Tacos

By SharonE

Ingredients

• Beer Batter:
• 1 1/2 pounds mahi mahi, dorado or snapper fillet, cut into bite-sized pieces
• vegetable oil
• 1/2 to 1 whole green cabbage, shredded
• cilantro leaves
• 1 cup mayonnaise
• salt and pepper
• lime juice to taste
• 24 small corn tortillas
• 1 cup beer
• 3/4 cup flour

Details

Servings 6

Preparation

Step 1

Combine mayonnaise with lime, salt and pepper to taste and set aside.

This batter must be made at the last minute because the carbon dioxide dissipates quickly. Whisk about 1/2 cup of beer into 3/4 cup flour to make a smooth paste. Work the mixture as little as possible. Gently stir in another 1/2 cup of beer. Use immediately.

Heat oil to 350 degrees. Preheat oven to 200 degrees.

Fry the fish in 2 batches. Dip the chunks of fish into the batter using a long fork or chopsticks and carefully place them, one by one in the hot oil. Deep fry for 3 to 3 1/2 minutes, turning once, and transfer fish with a basket or slotted spoon to a paper towel-covered baking sheet. Keep warm in the oven while you're frying the second batch. When all the fish is done, sprinkle with salt. Warm tortillas.

Fill taco shells with fish, cabbage, sauce and cilantro.