Baja's Fish Tacos
- Vegetable oil, for frying
- 1 red salmon fillet, skinned, boned, and cut into 2-inch strips
- Beer Batter, recipe follows
- 4 to 6 flour tortillas
- 1 cup shredded cabbage
- Chipotle Mayonnaise, recipe follows
- Tomatillo Salsa, recipe follows
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 of Liz Pudwill