Baja Fried-Fish Tacos

Ingredients

• 45 servings cabbage and cilantro slaw 
• 12  corn tortillas warmed
• 1 cup beer dark
• 1 cup flour all-purpose
• 45 servings lime wedges 
• 1 teaspoon salt 
• 45 servings chipotle tartar sauce 
• 45 servings vegetable oil 
• 1.5 pounds boned firm

Equipment

• bowl
• baking sheet
• paper towels
• oven
• whisk
• aluminum foil
• stove
• microwave
• kitchen towels
• slotted spoon
• dutch oven
• steamer basket

Directions

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 dutch oven over medium-high heat; bring oil to 36
4. 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.
5. To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw.
6. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.
7. *To heat tortillas, wrap in foil and place in a steamer basket over boiling water, or microwave in a kitchen towel about 1 minute. Or, for a smoky char, toast directly on stovetop burner, turning often.