Baja Fish Tacos

Commentary

A delicious meal of stuff. Best with Pico de Gayo! Some frying adapted from Rachel Ray Note that the ingredients list will make enough fried fish to over feed four hungry adults. You can halve it for plenty of food for tacos.

Ingredients

For the Fish:

• 1/2 to 1 cup neutral, high heat oil for frying
• 1 pound firm, white, flaky fish filets, cut into 1/2 inch strips, about 3-4 inches long.
• Wondra Flour, for dredging (or sub with 4:1 ratio of cake/pastry flour and cornstarch)
• Salt and pepper
• half a lager beer
• 1 cups flour
• 1-2 tablespoons of old bay (OR Old Bay Substitute)
• 1 teaspoon baking powder
• 1 egg, beaten

For the Sauce:

• 1/4 cup Mayonnaise
• 1/2 cup sour cream (mexican crema or creme fraiche are better)
• 1 fat tablespoon (one or two chiles, finely chopped) from a can of chipotles in adobo (OR 1 tablespoon chipotle powder)
• 1/2 teaspoon salt, adjust to taste
• 1/2 teaspoon ground pepper
• 2 tablespoons lime juice, more to adjust consistency and taste

Additional items:

• 1 cup shredded napa cabbage
• small taco tortialls (double up if you are using corn)
• avocado, sliced (optional)
• cotija cheese, crumbled (optional)

Directions

1. Preheat heat source.
2. Step 1.
3. Step 2.
4. Steps N.

Preparation Notes

Makes X to Y servings.

• Total time XX minutes

  Prep time: X minutes

  Cooking time: XX-YY minutes (some overlap)

• Try this crazy option for some result!