Rob's Baja Fish Tacos - Rob Solomon

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1 lb. White fish fillets, cut into ½ strips

12 Soft fried corn tortillas

3 lime wedges

2 cups finely shredded Cabbage

1 Tbs fresh Cilantro

¼ cup Sour Cream

1-cup flour

1 tsp baking powder

1-cup dark beer

½ tsp Cumin

1 tsp Salt

½ tsp black pepper

¼ cup Mayonnaise

Vegetable oil as needed

Tapatio hot sauce, as needed

Cut fish into ½" strips and squeeze juice of 1 lime over them while preparing other items. Season with a pinch of salt and pepper.

Make sauce by combining the Mayonnaise, Sour Cream, Cilantro, ¼ tsp lime juice, hot sauce and water as needed to make a thin sauce (slightly thinner than a Ranch dressing).

Whisk flour, salt, pepper, baking powder and cumin together in a mixing bowl. Slowly pour beer into mixture whisking thoroughly.

Soft fry the corn tortillas. Place ¼” of oil in a frying pan and heat to med./med. high. Fry each tortilla for 5 seconds on each side and place on paper towels.

Heat oil in large pan to 350 deg.

Pat fish dry, coat with batter and pan fry or deep fry a few at a time until golden brown. Make sure oil is hot enough to produce a crunchy piece and to prevent soggy breading. Don’t overcrowd and let oil cool.

Fill tortilla with a couple of strips, top with cabbage, sauce and extra Cilantro. Serve with lime wedges and your favorite hot sauce.
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