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Baja Style Fish Tacos

Created by Galley_Wench on August 19, 2013

SAUCE
2/3 cup mayonnaise
1/3 cup plain yogurt
1 tablespoon chipotle chile (chopped, seeded)
1 teaspoon adobo sauce (from chipotle can)
1 teaspoon Dijon mustard
1 teaspoon lime juice
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt
FISH
Oil, (8 cups vegetable oil for deep-frying)
1 cup all-purpose flour
1 pound cod fish, fillets (cut into 3 by 1/2 inch wide strips. (tilapia, Alaskan pollack, catfish or mahimahi can be substituted)
Corn tortillas (24 tortillas)

Step 1: MAKE BATTER: Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
Step 2: Transfer to a bowl and let stand, covered for 1 hour.
Step 3: MAKE SAUCE: Stir together mayonnaise, yogurt, and salt in a small bowl. Cover and refrigerate.
Step 4:
Step 5: FISH: Put a rack in middle of oven and preheat to 350°F.
Step 6: Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm
Step 7: Heat 2 inches of oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
Step 8: Put flour in pie plate or shallow dish.
Step 9: Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
Step 10: Fry, stirring, until golden brown, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
Step 11: Repeat with the remaining fish (returning oil to 350 °F between batches).
Step 12: TO SERVE: Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
Step 13: Serve with lime and salsa on the side.