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Steelhead Tacos
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Serves YIELDS 4-6 TACOS
Ingredients:
Vegetable oil, for frying |
1 1/2 lb. Steelhead fillet, skinned, skinned, boned,and cut into 2-inch strips |
beer batter, recipe follows |
salt |
6 corn tortillas |
1 cup shredded cabbage |
BEER BATTER: |
3/4 cup white flour |
dash yellow mustard |
beer to make batter consistencyof pancake batter |
CHIPOTLE MAYONNAISE: |
1/2 cup mayonnaise |
2 tablespoons milk |
1 or 2 smoked, canned chipotle chiles |
TOMATILLO SALSA: |
1 cup chopped canned or fresh tomatillo |
1/4 cup chopped canned or fresh jalapeño peppers |
1/4 cup diced onion |
1/4 cup chopped cilantro leaves |
1/4 cup canned green chiles |
Directions:
- 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:
- Stir together until incorporated.
- TOMATILLO SALSA:
- 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.
Course: | Dinner |
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