Baja Fried Fish Tacos With Spicy Cabbage Slaw - cooking recipe

Ingredients

1 cup salsa
1/3 cup mayonnaise
vegetable oil (for deep frying)
3/4 cup beer, plus
2 -3 tablespoons beer
3/4 cup all-purpose flour
1/2 teaspoon salt
1 - 1 1/4 lb cod fish fillet, cut into 2 inch cubes
8 corn tortillas
4 cups coleslaw mix
8 lime wedges

Preparation

In a small bowl, mix salsa and mayonnaise; set aside.
In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
To assemble, place 2 corn tortillas each on 4 individual plates.
Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.