Baja Fried Fish Tacos A San Diego Surfers Delight

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Wow! Do we love these fish tacos, and there are so many variations. this is one of my favorites and most authentic. Or, think fresh grilled mahi-mahi slipped inside a thick warm corn tortilla and topped with thinly sliced cabbage, drizzled with lime juice and a splash of creme fresh. Yummy!!

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Steps

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In a bowl , whisk beer , flour and salt , blending well.

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Rinse fish and pat dry.

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Cut into six oblong pieces.

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In a deep skillet , heat about one inch of oil to 360f.

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Coat fish pieces in beer batter and drain briefly.

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Slide coated fish into oil.

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Turn when golden about one ot two minutes.

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Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.

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Mix mayonnaise with a little water to thin , and add the mined garlic.

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To assemble the taco , add one piece of fish to each soft corn tortilla.

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Give the fish a squeeze of lime juice.

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Top with shredded cabbage , salsa and dressing.

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Ingredients

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dark beer, flour, salt, white fish fillet, vegetable oil, corn tortillas, cabbage, mayonnaise, garlic clove, salsa, lime wedge