Fish Tacos

Here's a delicious recipe I tried out this past summer after tasting my first fish tacos at "Kip's Grill" in Creede, CO. Enjoy! 

1 cup flour
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 bottle dark beer
20 oz. frozen fish, cut into 1/2" chunks -- (I like using fresh catfish)
8 cups Canola Oil or Peanut Oil
6-8 corn tortillas

Slaw Topping:
1 cup shredded cabbage
1 Roma tomato, slivered
1 avocado, sliced
1/2 yellow and red peppers, slivered

Cream Sauce:
2/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon hot sauce

In a medium bowl, combine flour, seasoned salt, and pepper. Add beer and mix with wire whisk until combined. Add chunks of fish to batter, coating each piece well. Heat oil in large Dutch oven to 350 degrees. (For best results, maintain a temperature of 350-375 degrees). Cook fish a dozen pieces at a time for 4-6 minutes, until golden brown. Drain on paper towels and keep warm in 200 degree oven. Repeat until fish has cooked. 

To prepare tortillas. fold corn tortilla in half and clasp with metal tongs. Dip the tortilla in hot oil and cook for 1-2 minutes until lightly golden brown. Drain on paper towels and repeat. The tortillas are soft enough ply open with a fork as they cool. 

To prepare the tacos: Fill tortilla with 6-8 pieces of fish, then top with slaw and cream sauce. Serve with salsa and shredded cheese, if desired. Serves 4-6.
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