Ingredients
- 1-1/2 cups 1-1/2 cups all-purpose flour, plus extra for dusting
- 1 1 to 2 teaspoons cayenne pepper, to taste
- 1-1/2 teaspoons 1-1/2 teaspoons salt
- 1-1/2 teaspoons 1-1/2 teaspoons sugar
- 3/4 teaspoon 3/4 teaspoon baking powder
- 1-1/2 cups 1-1/2 cups beer
- 4 cups 4 cups peanut oil, for frying
- 1-1/2 1-1/2 pounds wild Alaska Pollock, cut into 2-ounce strips
- 12 12 small (4 to 6-inch) corn tortillas, warmed*
- Shredded green cabbage, for serving
- Chipotle Honey Salsa (see recipe below), for serving
- Baja Sauce (see recipe below), for serving
Servings:
Units:
Instructions
- In a medium bowl, combine flour, cayenne, salt, sugar, and baking powder. Add beer all at once and whisk until smooth. Set aside for 10
- minutes. Meanwhile, in a large pot, heat oil to 350F.
- Dust Alaska Pollock strips with flour, tossing to coat evenly. Pat to remove excess flour, and then, a few at a time, drop the fish strips
- first into the batter, and then into the hot oil. Fry until lightly golden and crispy, about 2 minutes. Remove with a slotted spoon and
- drain on paper towels.
- To assemble tacos: Place warm tortillas on a work surface. Line each with shredded cabbage and strips of crispy fish. Serve immediately,
- topped with a generous drizzle of Chipotle Honey Salsa and spoonful of Baja Sauce.
- * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per
- side. Wrap in towel to keep warm.
- Chipotle Honey Salsa:
- 3 canned chipotle chiles in adobo sauce
- 1 tomato, cored and cut in quarters
- 1/2 small onion, sliced
- 1 clove garlic
- 1/2 cup water
- 1 teaspoon salt
- 1/4 cup honey
- 2 Tablespoons red wine vinegar
- In a small saucepan, bring chiles, tomato, onion, garlic, water, and salt to a boil and reduce to a simmer. Cook for 15 minutes, covered,
- and then puree in a blender until smooth. Transfer to a small bowl and add honey and vinegar. Serve at room temperature.
- Baja Sauce:
- 2 cups high-quality, store-bought salsa fresca
- 1 cup crema or sour cream
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
- Combine ingredients. Taste and adjust seasonings as necessary.
Share this Recipe
