MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crunchy Fried Fish Tacos
Categories: Seafood, Beer, Chilies, Breads, Herbs
Yield: 4 servings

1 1/2 c Cake flour
2 tb Paprika
2 ts Black pepper
Salt
3/4 c Beer; more as necessary
1 lg Egg
3/4 c Mayonnaise
2 tb Sriracha
2 qt Peanut oil
1 lb White fish; in eight 2 oz
- fingers
16 Corn tortillas; warmed
1 sm Head of cabbage; fine
- shredded
1 Recipe pickled red onions
1/2 c Fine chopped fresh cilantro
2 Limes; in wedges

Combine flour, paprika, black pepper, and salt and whisk
to combine. Transfer half of mixture to a large bowl and
set aside. Add beer and egg to remaining mixture and
whisk until a smooth batter is formed. Batter should
have the consistency of thick paint (add up to 1/2 cup
more beer as necessary until proper consistency is
reached). Set aside.

Combine mayonnaise and hot sauce in a medium bowl and
whisk until homogenous. Set aside.

Heat oil in a deep fryer, Dutch oven, or large wok to
350ºF/175ºC. Transfer fish pieces to bowl with batter
and turn to coat thoroughly. Working one piece at a
time, lift fish, let excess batter drip off, then
transfer to bowl with remaining flour mixture. Toss to
coat thoroughly. Lift carefully with tongs or dry
fingers and slowly lower into hot oil. Repeat with
remaining fish.

Fry, turning occasionally, until golden brown on all
sides, about 3 minutes total. Transfer to a paper
towel-lined plate and season with salt.

Divide tortillas into 8 double stacks. Top each with
shredded cabbage, 1 piece of fish, pickled red onions,
chile mayo, and cilantro. Serve with lime wedges.

By J. Kenji López-Alt

MAKES: 4 servings

RECIPE FROM: https://www.seriouseats.com

Uncle Dirty Dave's Kitchen

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