MSGID: 1:18/200.0 68dea64c   
   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   
       
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