BAJA FRIED FISH TACOS

Baja Fried-Fish Tacos

1 cup dark beer

 1 cup all-purpose flour

 1 teaspoon salt

 1 1/2 pounds boned, skinned firm, white-fleshed fish such as Pacific cod or tilapia

 Vegetable oil

 12 to 16 corn tortillas, warmed*

 Cabbage and Cilantro Slaw

 Chipotle Tartar Sauce

 Lime wedges

Step 1

1

In a bowl, whisk beer, flour, and salt until well blended.

Step 2

2

Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.

Step 3

3 Pour about 1 inch of oil into a 10- to 12-inch dutch oven over medium-high heat; bring oil to 360°. 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.

Step 4

4To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

Step 5

5*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.

Cilantro Slaw

• 6 cups finely shredded cabbage 1/3 cup chopped fresh cilantro 3 tablespoons lime juice 2 tablespoons vegetable oil 1/4 teaspoon hot chile flakes salt to taste

How to Make It

In a large bowl, mix 6 cups (10 oz.) finely shredded cabbage, 1/3 cup chopped fresh cilantro, 3 tablespoons lime juice, 2 tablespoons vegetable oil, 1/4 teaspoon hot chile flakes, and salt to taste.

Chipotle Tartar Sauce

In a blender or food processor, whirl 1 1/2 to 2 tbsp. canned chipotle chiles, 1 cup mayonnaise, and 1/4 cup each sweet pickle relish and chopped white onion until blended.

• 2 tablespoons canned chipotle chiles 1 cup mayonnaise 1/4 cup sweet pickle relish 1/4 cup chopped onion