San Felipe Fish Taco

San Felipe Fish Taco Recipe
A nice fish taco recipe to try !
Ingredients

• 2 lb firm-fleshed fish fillets
• 1/2 c unbleached flour
• 2 eggs; separated
• 1/2 ts garlic salt
• 1 ts oregano
• 1/2 ts black pepper
• 1/4 ts cayenne pepper
• 3/4 c beer; room temperature
• 3/4 c unbleached flour
• 2 c canola oil
• 18 fresh corn tortillas
• SALSA BLANCA:
• 1/2 c mayonnaise
• 1/2 c plain yogurt; or sour cream
• 1/2 ts salt
• 1 3/4 c shredded cabbage; Napa
• ROSARITO BEACH SALSA:
• 1/2 c oil
• 10 chiles de arbol
• 2 tomatoes
• 1/2 c tomato sauce; canned
• 1/2 ts salt

Instructions

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 3/4 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 flat-bottomed 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. The fish taco recipe is ready...Eat immediately. Makes 18 tacos.