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Baja-Style Fried Fish Tacos
SUBMITTED BY: Anheuser-Busch Cookbook


INGREDIENTS
Cabbage and Cilantro Slaw
6 cups finely shredded cabbage
a cup chopped fresh cilantro
3 T fresh lime juice
2 T vegetable oil 
¼ t red pepper flakes
salt

Chipolte Tartar Sauce
2 T canned chipoltle chiles in adobo, rinsed, stemmed and seeded
1 cup mayonnaise
¼ cup sweet pickle  relish
¼ cup chopped onion
salt

The Fish
1 cup Grolsch beer
1 cup all-purpose flour
1 t salt
1½ pounds boneless and skinless firm, white fleshed fish such as cod or talapia
Vegetable oil
8 corn tortillas(8" in diameter), warmed
Lime wedges


DIRECTIONS
To prepare the slaw, in a large bowl, mix together the cabbage, cilantro, lime juice, oilred pepper flakes and salt and set aside.

To prepare the tartar sauce, in a blender, purée chiles with the Mayonnaise, relish, and onion until smooth. Season to taste with salt and set aside.

Preheat the oven to 200°F. In a bowl, combine the beer, flour, and salt, whisking until well blended

Rinse the fish and pat dry. Cut the fish crosswise into strips 1 inch wide.

In a large skillet with sides at least 2 inches high, pour in oil to a depth of about an inch.  Bring the oil to 360ºF on a deep frying thermometer over medium high heat. Using a fork, dip each piece of fish into the beer batter, lift out, and let drain briefly. Slip the fish into the oil, a few pieces at a time and fry until golden(adjust the heat to maintain 360ºF), turning to brown on all sides, 2 to 4 minutes for each batch. Using a slotted spoon, transfer to a baking sheet lined with paper towels. Keep warm in the oven while you fry the remaining fish.

To assemble the tacos, top each tortilla with a few pieces of fish, then a spoonful of the slaw. Serve with the tartar sauce and the lime wedges.