Beer Batter Fish Tacos With Mango Salsa

1. 1

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

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   2. 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.

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   3. 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.

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

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

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

7. 7

   7. 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.

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   7. Shred the cabbage while the fish is frying.

9. 9

   1. Mix ingredients in a ceramic, glass or stainless steel bowl. Cover, refrigerate and let age for at least 30 minutes before serving.

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    2. Let warm to room temperature before serving.

No additional tips available.