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Baja Fish Tacos Recipe


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     Baja Fish Tacos

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   30 min

1 tablespoon Kosher salt
1 1/2 cups flour
1/2 cup cup cornstarch
12 ounces dark beer
1 large egg
6 cups ice , in a large bowl
1 pound Cod Fish , cut into 1 in strips
2 teaspoons chili powder
1/2 teaspoon coarsley ground black pepper
16 small corn tortillas
1 cup green cabbage , finely shredded
2 tablespoons lime juice
La Victoria Salsa
La Victoria Salsa
Canola oil , for frying
Crema (recipe below)

In a large bowl add 1/2 tablespoon Kosher salt, 1 cup flour, cornstarch, beer, and egg to make the batter and sit the bowl over the bowl of ice to stay cold. In a second bowl add the chili powder, coarsely ground black pepper and remaining 1/2 tablespoon of kosher salt to the remaining 1/2 cup of flour. Pour canola oil into a dutch oven or cast iron skillet to a depth of 3 in and heat to 375 degrees on a thermometer. Dredge the pieces of cod in the flour mixture, then into the batter (let excess drip off) and carefully drop 4 to 5 pieces per batch into the oil and fry for 3 to 4 minutes or until browned and crisp then remove to a baking sheet with a cooling rack. Wrap your corn tortillas in a damp paper towel and microwave for 15-20 seconds and add the cabbage and the juice of one lime in a small bowl and toss then assemble with crema and salsa.
Homemade Crema Recipe 1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon lime zest 1 tablespoon lime juice 1/2 teaspoon kosher salt

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