Recipe - San Felipe-Style Fish Tacos In Beer Batter

2 pound Firmfleshed fish fillets
One half cup Unbleached flour
2 Eggs; separated
One half teaspoon Garlic salt
1 teaspoon Oregano
One half teaspoon Black pepper
One fourth teaspoon Cayenne pepper
Three fourths cup Beer; room temperature
Three fourths cup Unbleached flour
2 cup Canola oil
18 Fresh corn tortillas

SALSA BLANCA
One half cup Mayonnaise
One half cup Plain yogurt; or sour cream
One half teaspoon Salt
1 Three fourths cup Shredded cabbage; Napa

ROSARITO BEACH SALSA
One half cup Oil
10 Chiles de arbol
2 Tomatoes
One half cup Tomato sauce; canned
One half teaspoon Salt

Cut fish into strips about 2 inches wide and 3 inches long. Roll in the 1/2
cup flour, dust off excess. Set aside while mixing batter. Beat together
egg yolks, seasonings, beer and the Three fourths cup flour until well blended. Whisk
egg whites until they resemble soft whipped cream, then fold gently into
batter. Set aside. This batter holds up quite well for up to 1 hour. Heat
oil in flatbottomed wok or cast iron skillet. Dip floured fish pieces in
the beer batter and carefully slip into hot oil. Fry unto fish turns a deep
gold, turning so it browns evenly. Remove to crumpled paper towels to
drain. Warm corn tortillas on a griddle placed next to wok or skillet. (Or
in oven.) For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes 1
cup. For the Rosarito salsa: Heat oil in a small cast iron pan and fry the
chilies in in it until they are a deep burnished red. This step gives the
salsa an incomparable smoky flavor. Remove to paper towels and blot off
oil. While the chilies are cooling, broil the tomatoes about 5 minutes,
turning once. Remove cores and most of the skin. Stem chilies and break
pods into pieces. Place tomatoes, tomato sauce, salt and chilies in the
bowl of a food processor: process until chilies are broken up into small,
dark flecks. Use for tacos and over eggs. Makes 1 cup. Spread a scant
tablespoon of Salsa Blanca over warm tortilla, add a heaping tablespoon of
shredded cabbage and press into sauce. Add 2 or 3 chunks of fried fish and
drizzle with Rosarito Beach Salsa. Eat immediately. Makes 18 tacos.
Posted to MCRecipe Digest V1 #194

Date: Sun, 11 Aug 1996 17:05:09 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : fish fillets, dipped in a beer batter, fried and served in a warm
corn tortilla with shredded cabbage and two salsas.
'Cook and Tell,' RivPress Enterprise (30 My 96)