rubios fish tacos

12 Cod or favorite whitefish
-fillets (1-1/2 oz ea.)
12 Tortillas, corn, as
-thick/fresh as possible
------------BEER BATTER-----------------
1 c Flour
1 c Beer
Garlic powder, pepper to
-taste

non beer recipe

Ingredients

• 2 lbs cod (fresh or frozen and thawed)
• 1 1/4 cups all-purpose flour, divided
• 1/2 cup cornstarch, divided
• 1 teaspoon baking powder
• 16 ounces club soda
• 1 teaspoon salt (plus seasoning of your choice..Old Bay, Lemon Pepper etc)
• oil (for frying)

Alton Brown's recipe
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1½ pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging

------------WHITE SAUCE-----------------
1/2 c Mayonaise
1/2 c Yogurt
---------------SALSA--------------------
1 Garlic clove, peeled and
-minced
6 Tomatoes, ripe, peeled,
-seeded and diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped,
-stems removed
2 Jalapeno chiles, seeded and
-chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil for deep frying
--------------GARNISH-------------------
1 Head cabbage, green,
-shredded
1 Lime, cut into wedges

Instructions

1. Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.


2. Prepare salsa; reserve.


3. Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown.


4. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.


5. To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.