Prep Time: 30 min
Cook Time: 15 min
Ingredients for Fish
- 1-1/2 cups all-purpose flour, plus extra for dusting
- 1 to 2 teaspoons cayenne pepper, to taste
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons sugar
- 3/4 teaspoon baking powder
- 1-1/2 cups beer
- 4 cups peanut oil, for frying
- 1-1/2 pounds wild Alaska Pollock, cut into 2-ounce strips
- 12 small (4 to 6-inch) corn tortillas, warmed*
- Shredded green cabbage, for serving
- Chipotle Honey Salsa (see recipe below), for serving
- Baja Sauce (see recipe below), for serving
Ingredients for Honey Salsa
- 3 canned chipotle chiles in adobo sauce
- 1 tomato, cored and cut in quarters
- 1/2 small onion, sliced
- 1 clove garlic
- 1/2 cup water
- 1 teaspoon salt
- 1/4 cup honey
Ingredients for Baja Sauce:
- 2 cups high-quality, store-bought salsa fresca
- 1 cup crema or sour cream
- 1 lime, juiced
- Salt and freshly ground pepper, to taste
Directions for Fish
- In a medium bowl, combine flour, cayenne, salt, sugar, and baking powder. Add beer all at once and whisk until smooth. Set aside for 10 minutes. Meanwhile, in a large pot, heat oil to 350°F.
- Dust Alaska Pollock strips with flour, tossing to coat evenly. Pat to remove excess flour, and then, a few at a time, drop the fish strips first into the batter, and then into the hot oil. Fry until lightly golden and crispy, about 2 minutes. Remove with a slotted spoon and drain on paper towels.
- To assemble tacos: Place warm tortillas on a work surface. Line each with shredded cabbage and strips of crispy fish. Serve immediately, topped with a generous drizzle of Chipotle Honey Salsa and spoonful of Baja Sauce.
- * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm.
Directions for Honey Salsa
- In a small saucepan, bring chiles, tomato, onion, garlic, water, and salt to a boil and reduce to a simmer. Cook for 15 minutes, covered, and then puree in a blender until smooth. Transfer to a small bowl and add honey and vinegar.
- Serve at room temperature.
Directions for Baja Sauce:
- Combine ingredients.
- Taste and adjust seasonings as necessary.
Nutrients per serving: 626 calories, 17g total fat, 5g saturated fat, 24% calories from fat, 134mg cholesterol, 38g protein, 76g carbohydrate, 5g fiber, 1400mg sodium, 87mg calcium and 660mg omega-3 fatty acids.