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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crunchy Fried Fish Tacos
 Categories: Seafood, Beer, Chilies, Breads, Herbs
      Yield: 4 servings
 
  1 1/2 c  Cake flour
      2 tb Paprika
      2 ts Black pepper
           Salt
    3/4 c  Beer; more as necessary
      1 lg Egg
    3/4 c  Mayonnaise
      2 tb Sriracha
      2 qt Peanut oil
      1 lb White fish; in eight 2 oz
           - fingers
     16    Corn tortillas; warmed
      1 sm Head of cabbage; fine
           - shredded
      1    Recipe pickled red onions
    1/2 c  Fine chopped fresh cilantro
      2    Limes; in wedges
 
  Combine flour, paprika, black pepper, and salt and whisk
  to combine. Transfer half of mixture to a large bowl and
  set aside. Add beer and egg to remaining mixture and
  whisk until a smooth batter is formed. Batter should
  have the consistency of thick paint (add up to 1/2 cup
  more beer as necessary until proper consistency is
  reached). Set aside.
  
  Combine mayonnaise and hot sauce in a medium bowl and
  whisk until homogenous. Set aside.
  
  Heat oil in a deep fryer, Dutch oven, or large wok to
  350ºF/175ºC. Transfer fish pieces to bowl with batter
  and turn to coat thoroughly. Working one piece at a
  time, lift fish, let excess batter drip off, then
  transfer to bowl with remaining flour mixture. Toss to
  coat thoroughly. Lift carefully with tongs or dry
  fingers and slowly lower into hot oil. Repeat with
  remaining fish.
  
  Fry, turning occasionally, until golden brown on all
  sides, about 3 minutes total. Transfer to a paper
  towel-lined plate and season with salt.
  
  Divide tortillas into 8 double stacks. Top each with
  shredded cabbage, 1 piece of fish, pickled red onions,
  chile mayo, and cilantro. Serve with lime wedges.
  
  By J. Kenji López-Alt
  
  MAKES: 4 servings
  
  RECIPE FROM: https://www.seriouseats.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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