Tacos De Pescado (Baja Style Fish Taco) - cooking recipe

Ingredients

1/2 lb fish fillet, cut lengthwise into strips
1 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
oil, necessary (for frying)
corn tortillas or flour tortilla, warmed to soften
For the garnish
shredded cabbage, lightly dressed with
your favorite coleslaw dressing
raw onion rings, marinated in
vinegar, with
1 pinch oregano
sauces such as
thin tomato-free guacamole
salsa, such as red, green
pico de gallo

Preparation

Pat the fish filet strips dry with paper towels.
Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
Beat the egg whites until stiff, and fold into the mixture.
In a large skillet, heat oil with a depth of no more than 1 inch.
Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.