Ingredients:
1 cup dark beer
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 pounds cod, boned and skinned
oil for frying
20 corn tortillas
5 cups shredded green or red cabbage
1 cup mayonnaise, thinned with a little water
salsa
lime wedges
Directions:
1 In a shallow bowl, whisk together beer, flour, and salt.
2 Rinse fish, and pat dry. Cut into 10 equal pieces.
3 In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
4 Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise and salsa. Squeeze lime juice over filling, and fold. [Previous Recipe][Next Recipe]
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