Classic Baja Style Fish Tacos

The original recipe is from the gourmet cookbook, and is adapted from the tacos served at rubio's baja grill. i've made a couple changes, but mostly to the sauce -- trying to duplicate the wonderful sauce used at barryhill baja grill in houston. it may take a little more work but frying the fish twice is what gives it a crisper crust.

Steps

Make the batter:.

Combine beer , flour , salt , garlic powder , dry mustard , oregano and pepper in a blender and blend until smooth , about 20 seconds.

Transfer to a bowl and let stand , covered for 1 hour.

Make the sauce:.

Stir together mayonnaise , yogurt , mustard , chipotle and salt in a small bowl.

Cover and refrigerate.

Fry the fish:.

Put a rack in middle of oven and preheat oven to 350f.

Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350f on thermometer.

Put flour in pie plate or shallow dish.

Dredge 10 fish strips in flour , shake off excess , then coat in batter , letting excess drip off , and carefully drop in hot oil.

Fry , stirring , until pale golden , 2 or 3 minutes.

With a slotted spoon , transfer to a paper towel to drain.

Repeat with the remaining fish.

Set pan of oil aside.

Heat the tortillas and refry the fish:.

Wrap tortillas in stacks of 6 in foil and heat in oven until hot , 12 to 15 minutes.

Remove tortillas from foil an.

Ingredients

beer, all-purpose flour, salt, garlic powder, dry mustard, dried mexican oregano, fresh ground black pepper, mayonnaise, plain yogurt, chipotle chile, adobo sauce, dijon mustard, lime juice, cilantro, kosher salt, vegetable oil, cod fish fillet, corn tortillas, red cabbage, lime wedge, salsa, pico de gallo