Kat's Fish Tacos
12 cod or favorite whitefish fillets (, 1-1/2 oz ea.)
12 tortillas, corn, as thick/fresh as, possible
BEER BATTER
1 cup flour
1 cup beer
1 garlic powder, pepper to taste
WHITE SAUCE
1/2 cup mayonnaise
1/2 cup yogurt
lime juice
Mix all toghther
SALSA
1 garlic clove, peeled and minced
6 tomatoes, ripe, peeled, seeded and, diced
1/2 onion, minced
2 tbsp cilantro leaves, chopped, stems removed
2 jalapeno chiles, seeded and chopped
1 1/2 tsp salt
1/4 tsp pepper
Combine the ingredients in the container of a food processor. Pulse
on and off until the mixture is a coarse puree. Store in airtight
container in refrigerator.
1 oil for deep frying
GARNISH
1 head cabbage, green, shredded
1 lime, cut into wedges
Mix flour with favorite spices such as garlic powder, red or black
ground pepper. Stir the flour mixture into the beer and mix until
well blended. Wash fish by dipping in cold, lightly salted water or
water with a little bit of lemon juice added. Be sure fish is
completely dry before dipping into batter.
Prepare salsa; reserve.
Put the vegetable oil into a deep skillet and bring to 375F. Place
fish in a single layer--do not let pieces touch each other. Cook fish
until batter is crispy and golden brown.
Heat corn tortillas lightly in a skillet or Mexican comal until they
are soft and hot.
To assemble, on each tortilla layer the fish fillet, white sauce,
salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla
over to serve.
He is a man of splendid abilities but utterly corrupt. He shines
and stinks like rotten mackerel by moonlight.
- John Randolph