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San Diego Beer-Battered Fish Tacos with Baja Sauce

From The Foley Fish Cookbook

1 lb Monkfish fillet or other firm-flesh fish, cut in 1" pieces

(1) 12-oz bottle Mexican beer

1 Tbsp Mexican seasoning

Vegetable oil

1 cup flour

1 tsp salt

1 tsp sugar

1/2 tsp baking powder

1 cup Mexican beer

1/2 tsp hot sauce

12 fresh corn tortillas

1 lime, cut into wedges

1 cup shredded Monterey Jack cheese

3 cups shredded green cabbage

1/2 red onion, cut into strips

Baja Sauce

1/2 cup sour cream

1/2 cup mayonnaise

2 tsp Mexican seasoning

1 small jalapeño pepper, seeded and diced

1/4 cup fresh lime juice

1/2 cup fresh cilantro, chopped

Marinade
Place fish in a large heavy-duty zip top plastic bag. Combine 12 oz beer and Mexican seasoning in a bowl, stirring well. Pour marinade over fish, seal bag, and chill for 2–3 hours.

Baja Sauce
Combine all ingredients and mix well.

To Prepare
Pour oil to depth of 2" into a deep skillet or Dutch oven; heat to 350ºF. Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup of beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter. Cook fish in batches about 4 minutes or until done. Drain on paper towels.

To Serve
Place 2–3 pieces of fish on each tortilla; squeeze lime wedges over fish; top with cheese, cabbage, onion, and Baja sauce. Serve immediately.

Note: If you wish to avoid deep-fried food, I wouldn’t hesitate to broil or sauté the fish rather then fry it.

Makes 4–6 servings

Per serving: 784 calories; 43g total fat; 11g saturated fat; 67mg cholesterol; 1048mg sodium; 64g total carbohydrates; 28g protein;

Allergy Warning:

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