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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the Batter: | 2. Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds. | 3. Transfer to a bowl and let stand, covered for 1 hour. | 4. Make the Sauce: | 5. Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate. | 6. Fry the Fish: | 7. Put a rack in middle of oven and preheat oven to 350°F. | 8. Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer. | 9. Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil. | 10. Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain. | 11. Repeat with the remaining fish (returning oil to 350 °F between batches). | 12. Set pan of oil aside. | 13. Heat the Tortillas and Refry The Fish: | 14. Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm. | 15. Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes. | 16. With a slotted spoon, transfer to paper towels to drain again. | 17. To Serve: | 18. Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro. | 19. Serve with lime and salsa on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beer	1	cup		-	-	-	-
beer	2	tablespoons		-	-	-	-
purpose flour	1	cup		25.2167	0.0	5.61	0.1417
salt	1 1/2	1/2		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
mexican oregano	1	teaspoon	dried	25.2167	0.0	5.61	0.1417
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
mayonnaise	2/3	cup		558.3467	0.0	0.5723	61.8667
plain yogurt	1/3	cup		-	-	-	-
chipotle chile	1	tablespoon	chopped seeded	25.2167	0.0	5.61	0.1417
adobo sauce	1	teaspoon		25.2167	0.0	5.61	0.1417
dijon mustard	1	teaspoon		25.2167	0.0	5.61	0.1417
lime juice	1	teaspoon		1.2604	0.4245	0.0212	0.0035
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
kosher salt	1/2	teaspoon		25.2167	0.0	5.61	0.1417
vegetable oil	8	cups		15033.28	0.0	0.0	1744.0
purpose flour	1	cup		25.2167	0.0	5.61	0.1417
cod fish fillet	1		cut substituted	25.2167	0.0	5.61	0.1417
corn tortilla	24			-	-	-	-
red cabbage			shredded	-	-	-	-
lime wedge				25.2167	0.0	5.61	0.1417
cilantro				0.46	0.0734	0.0426	0.0104
salsa				-	-	-	-
pico de gallo				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.