Something's Fishy

Recently the old man and myself decided we needed to change our eating habits. For the past two months we've included a lot more seafood in our diet, and the secret to our continued weight loss literally lies with the fishes. Flounder, tilapia, tuna, salmon, grouper, halibut, whiting, and swordfish on occasion, have graced our dinner table in countless recipes and concoctions. One of our favorite dishes is the famed SoCal fish tacos. We picked up a liking for this simple yet tasty creation while living in southern California. Fish tacos are famous near the Baja where fresh fish is always used, and in Mexico. The old man was somewhat skeptical when he first tried them, but he's hooked now and it's a recipe we make at least once a month.

I thought I'd share our favorite version with the audience, that is only if I can persuade them to send me any new fangled fish recipes of their own. I'm running out, and there's a lot more fish waiting in the fridge.

SoCal Fish Tacos

- 1 cup favorite dark beer
- 1 cup all purpose flour
- 1/2 tsp. salt
- 1 1/2 lb. tilapia or halibut fillets
- oil for frying
- tortillas
- 3 cups shredded cabbage
- 1 cup mayo
- 1 garlic clove, minced
- 1/4 cup salsa
- 1 fresh lime cut into wedges

1. In a shallow bowl, whisk together beer, flour, and salt.
2. Rinse fish, and pat dry. Cut into 10 equal pieces.
3. 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.
4. Mix mayo, garlic and lime juice together in bowl.
   
5. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayo, lime wedges and salsa. Enjoy!