Baja Fish and Chips

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Baja Fish and Chips

Serves: 12


	Ingredients 36 pieces (approx 4-1/2 lbs) Alaska halibut, skinless, boneless, 2 oz strips 2 eggs, beaten 2 cups Mexican beer 1-1/2 cups Masa (powdered form of dough) 6 Tbsp Chile powder 4 Tbsp cilantro, chopped 1/4 tsp salt 1 cup cornmeal Oil for frying, as needed 12 flour tortillas (8"), warmed 6 cups cabbage, shredded 3 cups tomatoes, diced 1/4" Cilantro Tartar Sauce 2 cups tartar sauce, prepared 1/2 cup cilantro, chopped 1/4 cup lime juice, fresh squeeze Garnish 24 oz tortilla chips 3 cups prepared salsa

Method

To prepare cilantro tartar sauce, combine tartar sauce, cilantro and lime juice; mix well; refrigerate.

In shallow bowl, combine eggs and beer; mix well.

In large bowl, combine masa, chile powder, cilantro and salt. Add to egg mixture; mix well; refrigerate.

For each serving, pat dry 3 fish strips. Dredge in cornmeal; dip in beer batter and shake off excess. Deep fry at 350 degrees F until golden brown, approximately 3 to 7 minutes; drain. Place tortillas on warmed dinner plate; top with 1/2 cup cabbage and 1/4 cup tomatoes. Arrange 3 fried fish strips on top. Drizzle with 2 tablespoons cilantro tartar sauce.

Garnish plate with 2 ounces tortilla chips and 1/4 cup (2 ounces) salsa.

Courtesy of the Alaska Seafood Marketing Institute