Steelhead Tacos

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:

  1. 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.
  2. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
  3. BEER BATTER:
  4. Stir together until incorporated.
  5. TOMATILLO SALSA:
  6. 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.