Recipe: Baja-Style Fried Fish Tacos

BAJA-STYLE FRIED FISH TACOS

FOR THE CHIPOTLE SAUCE:
1/2 cup mayonnaise
2 tablespoons milk
2 tablespoons freshly squeezed lime juice
1/4 teaspoon chipotle powder, or to taste
FOR THE PICO DE GALLO:
3 ripe plum tomatoes, seeded, finely chopped
1/4 cup finely chopped white onion
3 tablespoons chopped fresh cilantro leaves
1 jalapeno pepper, seeded, finely chopped
Freshly squeezed juice of 2 limes
Kosher salt and freshly cracked black pepper, to taste
FOR THE FISH:
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper, or to taste
1 cup pale beer
1 pound boned, skinned white fish (cod, catfish, halibut)
Vegetable oil, for frying
FOR SERVING:
16 soft corn tortillas
1/2 head cabbage, shredded
1 lime, cut into wedges

TO MAKE THE CHIPOTLE SAUCE:
In a medium bowl, combine the mayonnaise, milk, lime juice and chipotle powder.

TO MAKE THE PICO DE GALLO:
In a medium bowl, combine the tomatoes, onion, cilantro, jalapeno, lime juice, salt and pepper.

TO PREPARE THE FISH:
In a bowl, whisk together the flour, salt and cayenne pepper. Whisk in the beer, blending well and making sure there are no lumps; it should be the consistency of thick pancake batter. Rinse the fish and pat dry. Cut into 2-inch pieces.

Pour 1 inch of vegetable oil into a large, heavy-bottom frying pan or Dutch oven; heat over high heat until the oil reaches 375 degrees on a deep-fry thermometer.

Dip the fish pieces in the beer batter and lift out, draining briefly. Gently slide the coated fish into the hot oil, a few pieces at a time. Adjust the heat to maintain oil temperature. Fry until golden brown, about 2 minutes. Remove fish to a paper towel-lined platter using a slotted spoon or Chinese strainer. Continue with the remaining fish pieces.

Warm the tortillas in a preheated 250 degree F oven or in the microwave.

TO ASSEMBLE THE TACOS:
Stack 2 tortillas in your hand. Add a few pieces of fish, some chipotle sauce and pico de gallo, and top with shredded cabbage. Spritz with a squeeze of lime, fold in half and serve.

Makes 8 tacos
Source: Boy Eats World!: A Private Chef Cooks Simple Gourmet by David Lawrence