Surfer-Style Fish Tacos

It may be hard to believe, but last night there were a total of four people from San Diego in my Ann Arbor house. Not interlopers, people who were raised in the land of milk and honey (and fish tacos). To celebrate this aligning of the stars, we made fish tacos--and it was glorious!

This recipe is from a book that ktull got for me a long while back. I've had my eye on it (especially in times of Mexican food desperation) and, let me tell you, it did not disappoint. San Diego consensus was a thumbs up. Plus we had a few Michiganders (yes, that is what we're called) who also gave it a nod of approval. Win-Win and sure to make the rounds again. Now, if only I could get my husband to eat fish.

Surfer-Style Fish Tacos
(Makes 6)

For the Tacos

• 12 Corn Tortillas
• 1 1/2 cups shredded red cabbage (I just bought pre-shredded cole slaw mix and it worked just fine)
• 2 large tomatoes, chopped
• 6 Lime Wedges

For the Sauce

• 1/3 cup of mayonnaise
• 1/3 cup of crema Mexicana (available in Hispanic markets) or sour cream--not many Hispanic Markets here so we used sour cream and, once gain, it was just fine.
  
• 2 tablespoons North American-style chili sauce (such as Heinz)

For the Fish

• 1 cup all-purpose flour
• 1 teaspoon of fine sea salt
• 1/2 teaspoon freshly ground black peper
• 1 cup dark beer
• Peanut or Canola Oil for deep-frying
• 1 pound halibut fillet, cut into 12 rectangular strips (I used cod. Again, just fine. IT WAS DEEP FRIED IT COULD NOT BE BAD).
  

1) Preheat the oven to 250 degrees. Line a baking sheet with a baker's parchment and put 6 stacks of 2 tortillas on top. Lay another piece of parchment on top, then cover the pan with aluminum foil to create a seal. Warm the tortillas in the oven while the fish is fried. Line another baking sheet with a brown paper bag or some paper towels so it will be ready to receive the fish when it's fried.

2) Put the shredded cabbage, chopped tomatoes, lime wedges, and taco sauce in separate bowls, ready to assemble the tacos when the fish is fried.

3) In a large bowl, whisk together the flour, sea salt, pepper and then whisk in the beer. Heat about two inches of oil in a cast-iron skillet or deep, heavy saucepan over high-heat. When it reached 375 degrees, on a thermometer, or when a drop of the beer floats immediately to the surface and swims across the surface of the oil, bubbling all the way, it's ready.

4) Dip the halibut/cod in the beer batter and gently lower the strips into the oil, 3 or 4 at a time, and cook until the batter is golden brown, about three minutes. Lift the fish out of the oil with a slotted spoon and put it on the paper-lined baking sheet. Hold it warm pin the oven while you fry the rest of the fish. Stir together the ingredients for the sauce.

5) To assemble the tacos (and lord help me this should be obvious for those of you who have ever been in San Diego), put 1-2 fish strips and a generous pinch of cabbage in the center of each warm stack of tortillas (2 per taco). Spoon chopped tomatoes over hte taco and garnish with a lime wedge. Let each person add the sauce to taste.

Recipe courtesy of WEST COAST COOKING.