10 servings mayonnaise thinned with a little water
10 servings salad oil
10 servings tomato salsa
0.5 teaspoon salt
1.5 pounds boned
1.5 pounds boned
Equipment
bowl
frying pan
paper towels
whisk
slotted spoon
Directions
In a bowl, whisk beer, flour, and salt, blending well.
Rinse fish and pat dry.
Cut into 10 equal pieces.
In a deep 5- to 6-quart pan, heat 1 inch salad oil to 36
Using a fork, coat fish pieces with beer batter and lift out, draining briefly. Slide coated fish into oil, about 5 pieces at a time. Adjust heat to maintain oil temperature. When fritters are golden, in about 2 minutes, lift out with a slotted spoon and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
To assemble each taco, stack 2 tortillas; add a fish fritter, cabbage, mayonnaise, and salsa. Squeeze lime over filling, fold tortillas, and eat.
*Check fish for bones before cooking. Press surface with your fingers to locate; pull out with tweezers.
