San diego fish taco


2 (8-ounce) white fish fillets such as pollack, ling cod or snapper
1/2 cup canola oil
12 small, soft, warm corn tortillas
2 cups shredded cabbage
1 cup white sauce (recipe follows)
salsa – slightly drained

1/2 cup chopped cilantro
1/2 cup chopped onions limes batter 8888
12 ounces beer
1 cup all-purpose flour
1 egg
1 tsp salt
1 tsp dried oregano, crumbled
1 tsp paprika
1/2 tsp dry mustard
1/4 tsp cayenne
several grinds black pepper

How to prepare

Check fish for bones and cut each fillet, crosswise, into 8 1-ounce pieces. In a frying pan, heat oil until hot but not smoking. Dip 4 or 5 pieces of fish into the batter at a time and fry about 1 minute on each side. Don’t overcook. Drain on paper towels. Put a few tablespoons of cabbage in the middle of a tortilla. Add about 1 1/2 ounces of fish, a tablespoon of white sauce and salsa and guacamole to taste. Add cilantro, onions and squeeze of lime if desired. Fold. Serve immediately. Yield: makes about 12 tacos.

To make batter combine beer, flour and egg; mix until blended. Add remaining ingredients and mix well; allow batter to sit for 1 hour.

White sauce: combine 3/4 cup mayonnaise, 1/4 cup low-fat yogurt, 1/2 tsp minced garlic and 1 tablespoon chopped cilantro. Makes 1 cup.

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