Breaking Up Is Hard To Do

Beer Battered Baja Fish Tacos

INGREDIENTS

For the Pico de Gallo

• 2 medium tomatoes, seeded and finely chopped
• 1 small red onion, peeled and finely chopped
• 2 cloves garlic, minced
• ½ English cucumber, peeled and chopped
• ½ cup roughly chopped cilantro
• 1 jalapeño, halved lengthwise, seeded and chopped
• 2 small tomatillos, chopped (optional)
• ½ lime squeezed

For the Chipotle Sauce

• ¼ cup Duke's mayonnaise
• ½ cup sour cream
• Kosher salt
• Freshly ground black pepper
• 1-2 tablespoon canned chipotle pepper, finely chopped

For the Fish Tacos

• 1-1/2 pounds skinless cod, cut into 1-inch wide x 4-inch long strips
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup beer
• Vegetable oil, for frying
• 12 ( 6-inch) soft tortillas, warmed
• Lime wedges and shredded cabbage, for serving

INSTRUCTIONS

1. In a medium bowl, combine the tomatoes, onion, garlic, cucumber, cilantro, and jalapeño, set aside.
2. In a small food processor, blend the Duke's mayonnaise, sour cream, and chipotle peppers until combined. Season to taste with salt and pepper.
3. Mix the flour, salt, and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
4. In a medium skillet, over medium heat, add enough oil to reach a depth of 1/2-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
5. Cut fish into 1-inch wide x 4-inch long strips.
6. Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
7. Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dishtowel.
8. Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

*Note if using prepared Pico de Gallo this will take place of the chopped tomatoes. Add ¾ of a cup of Pico de Gallo to other ingredients and mix as instructed. For the sauce, if you want to make it extra spicy, use an entire 7-ounce can.