Description
Baked fish topped with crumbled feta, cherry tomatoes, and basil. A Mediterranean-inspired meal that’s light, tangy, and packed with freshness.
Ingredients
- 1 cup dark beer
- 1 cup all-purpose flour 1/2 teaspoon salt
- 1 1/2 pounds cod fillets, cubed 1 quart vegetable oil for frying 20 (6 inch) corn tortillas
- 5 cups shredded cabbage 1 cup mayonnaise
- 1/4 cup salsa
- 1 lime, cut into wedges
Directions
- In a shallow bowl, whisk together beer, flour, and salt. Rinse fish, and pat dry. Cut into 10 equal pieces.
- In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
- Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa
