I got back from a fishing trip and have a freezer full of fish, so this is one of the great ways to prepare the Pacific Whitefish that I caught. Cod or any other form of mild fish can be used also.
Ingredients
- Canola oil (Enough to fry fish in)
- Fish Fillets. (White fish such as cod) cut into 6 inch strips
- Corn tortillas 1 or 2 for each taco
- 1 cup all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 egg, beaten
- 8-10 oz of beer
- Sauce
- 1/4 cup of mayonnaise
- 2 chipotle peppers in adobo sauce
- 1/2 teaspoon of garlic powder
- Option toppings
- shredded cabbage
- pico de gallo (chopped onion, tomato, cilantro with lime juice and salt)
Directions
Prepare sauce by chopping chipotle finely and mixing with mayonnaise and 1/2 teaspoon of garlic powder. Prepare pico de gallo if desired by chopping and combining pico de gallo ingredients. Combine flour, garlic powder, paprika, salt, black pepper, egg, beer in a bowl and mix till smooth. Spay each tortilla with a little cooking oil and lightly fry in a hot pan for about 1-2 mins per side and set aside. Add oil to pan and heat to about 350 degrees. Dip fish strips into batter and fry for about 5 mins or till done turning over once. Put a layer of the chipotle sauce on the tortilla, then the fish and finally toppings. Fold over, serve and enjoy.