Ingredients
For Batter:
- 1 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 oz. beer
For Salad Combine:
- Fresh cabbage, thinly sliced or grated
For salad:
- Fresh tomatoes, chopped
- Onion, diced
- Cilantro, chopped
For Spicy Mayonnaise:
- mayonnaise
- Tapatío hot sauce
- lime juice
The Extras:
- peanut oil
The Extras
- Corn tortillas
- Lime wedges
- Queso fresco
- Fresh grenadier or other fish, cut in pieces
Preparation
Prepare the salad and the spicy mayonnaise and set aside. Put tortillas in the oven to warm or warm on the griddle while frying the fish.
Heat the oil in a pot with a small circumference if deep frying. Use a frypan if frying halfway at a time and turning over.
Mix all dry ingredients for the batter together well, and add 12 oz. beer. Batter should be loose like pancake batter. Dip each piece of fish in the batter and fry at 360°F until golden, then lay on paper towels to drain. Keep warm.
Serve the crispy fish in warm corn tortillas with spicy mayonnaise sauce and the salad.
Optional: squeeze lime wedges over taco filling and crumble queso fresco on top.
