Beer Batter Fish Tacos With Mango Salsa

1. 1

   Mix the salsa ingredients in a ceramic, glass or stainless steel bowl. Cover, refrigerate and let age for at least 30 minutes before serving. Let warm to room temperature before serving.

2. 2

   Warm the tortillas in a tortilla warmer if possible at 175-200*F.

3. 3

   Pour about 1 1/2 inches of peanut oil into a 3 1/2 to 5 1/2 quart Dutch oven. Insert a candy thermometer into the oil and heat to 375*F.

4. 4

   Sift 1 1/2 cups flour into a large mixing bowl, add a pinch of salt and a pinch of red pepper flakes, then slowly pour in most of the beer until the batter is sticky.

5. 5

   Pat dry the fish with paper towels then coat with the batter.

6. 6

   Dredge the battered fish in the remaining flour and place several pieces in the hot oil.

7. 7

   Cook this batch, turning frequently until golden brown about 4 to 5 minutes.

8. 8

   Place this batch on a paper towel lined plate in a warming oven set to 175 to 200*F and repeat until all the fish is cooked.

9. 9

   Shred the cabbage while the fish is frying.

10. 10

    Place the tortillas on the plates, line with shredded cabbage, then put in a couple of pieces of fish and insert the Mango Salsa liberally on top.

No additional tips available.