Recipe

New England Fish Taco Recipe

	Solanaceae / All my dishes 1 year, 6 months ago I love fish tacos but I live in New England (not exactly an ethnic food capital). After much trial and error I've come up with a fish taco featuring local ingredients that satisfies my cravings and relies on fresh ingredients I can obtain locally. Prep:20m Cook:20m Servings:4	Solanaceae
	easy familyfriendly fun

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Ingredients

2 C flour

1 T baking powder

1 t kosher salt

Dash Old Bay Seasoning

1 bottle Corona, cold (may use beer of your choice)

1 1/2 pounds haddock, cut into strips

Cornstarch, for dredging

Peanut oil for frying

1 dozen corn tortilla (3 per person)

2 C shredded cabbage or deli style coleslaw mix

1 fresh lime cut into 8 wedges

1 recipe for my Fresh Salsa

1 ripe Avocado, peeled and sliced

yogurt or sour cream

Directions

In a bowl, whisk together the flour, baking powder, salt, pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes but no more than an hour.

In a deep frying pan, heat 3" of oil to about 350*.

Lightly dredge fish strips in cornstarch.

Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.

Drain the fish on a rack set over a sheet pan.

Once the fish is cooked it's time to eat. I serve this family style and let everyone make their own with the ingredients provided.

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