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Prep and Cook time: 25 minutes
Makes: 2 servings
Ingredients
1/3 cup dark beer
1/3 cup all-purpose flour
1/8 teaspoon salt
10 to 12 ounces cod fillets (each about 1/2 in. thick)
Vegetable oil
Mayonnaise
Pepper
8 warm corn tortillas (each about 6 in. in diameter)
About 1 1/2 cups shredded cabbage
Salsa of your choice
Lime wedges
Instructions
1. In a shallow bowl, combine beer, flour, and
salt. Whisk to blend well.
2. Rinse fish, pat dry, and cut into 4 equal pieces.
3. In a deep, heavy pan, heat 1 inch of oil over medium-high heat to 360° on a
deep-frying thermometer. Using a fork to turn fish, coat 2 pieces of fish with
beer batter; lift out and drain briefly. Slide batter-coated fish into oil; turn
up heat to maintain oil temperature. Cook, turning once, until fish is golden
(about 2 minutes). Lift from oil with a slotted spoon and drain briefly on paper
towels. Keep warm while you batter and fry remaining 2 pieces of fish.
4. Thin mayonnaise with a little water and season with pepper to taste; set
aside.
5. To assemble each taco, stack 2 tortillas; top with fish and a fourth of the
cabbage. Spoon on thinned mayonnaise and salsa to taste. Squeeze lime over
filling; then fold tortillas to enclose filling and eat out of hand.
Nutritional Information
Per serving:
557 cal., 29% (161 cal.) from fat;
34 g protein;
18 g fat (2.4 g sat.);
67 g carbo (7 g fiber);
403 mg sodium;
74 mg chol.
Recipe for the Best REALTOR by www.JackieLynaugh.com
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