Baja's Fish Tacos
Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste.
Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.Beer batter:
3/4 cup white flour
Dash yellow mustard
Beer to make batter consistency of pancake batter
Stir together until incorporated.Chipotle mayonnaise:
1/2 cup mayonnaise
2 tablespoons milk
1 or 2 smoked, canned chipotle chilesTomatillo salsa:
1 cup chopped canned or fresh tomatillo
1/4 cup chopped canned or fresh jalapeno peppers
1/4 cup diced onion
1/4 cup chopped cilantro leaves
1/4 cup canned green chiles
Put ingredients in a bowl and mix.
Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Liz Pudwill