Fish Tacos - Rubios style

RECIPE:

• Cod fillets -cut into 4-5 inch pieces
  
• 1 package of corn tortillas
• Vegetable oil for deep frying. Amount will vary depending on your fryer.
• 1 Cup all purpose flour
• 1 Cup beer. I recommend dark beer such as Guinness
• Garlic powder to taste. Start with less and add as you like.
• Black Pepper to taste. Start with less and add as you like.
• 1 Cup of Rubio’s™ White Sauce
• 3 Cups of finely shredded cabbage
• 3 medium tomatoes diced
• 1 medium onion diced
• 1 cup of chopped cilantro
• 2 Limes cut into wedges

INSTRUCTIONS:

1. Combine the flour with the garlic powder and black pepper. Mix this with the beer and let it sit for a while. It’s best to let it sit at least an hour.
2. Wash the fish in water with a bit of salt or some lime juice then dry it completely.
3. Heat the vegetable oil to 375 degrees. You can check the oil temperature by dropping a 1″ cube of bread and watching for it to float. If it takes a while to float it’s not hot enough. Don’t overheat the oil or your batter will burn and the fish won’t cook.
4. Vigorously whisk the batter before dipping the fish. This will help make the batter lighter and crispier.
5. Dip the fish into the batter and immediately into the hot oil. Cook until golden brown, turning as necessary.
6. While your frying the fish, begin warming your tortillas.
7. Make up the “Pico de Gallo” in a separate bowl. Combine the tomato, onion and cilantro. Set this aside in the refrigerator.

ASSEMBLY:

1. Place a warm tortilla on your plate.
2. Place a piece of the fish on the center of the tortilla.
3. Spoon a small amount of the white sauce over the fish. Be liberal with it, but you don’t want it to drip out while you’re eating.
4. Spoon some of the “pico de gallo” over the fish.
5. Put a small handful of the cabbage on top
6. Squeeze a wedge of lime over the top