San Felipe-style Fish Tacos in Beer Batter

Description
Makes 18 tacos and 1 cup each of salsa blanca and rosarito beach salsa.

Ingredients

 * 2 lbs firm-fleshed fish fillets
 * ½ cup unbleached flour
 * 2 eggs separated
 * ½ tsp garlic salt
 * 1 tsp oregano
 * ½ tsp black pepper
 * ¼ tsp cayenne pepper
 * ¾ cup beer room temperature
 * ¾ cup unbleached flour
 * 2 cups canola oil
 * 18 fresh corn tortillas

Salsa blanca

 * ½ cup mayonnaise
 * ½ cup plain yogurt or sour cream
 * ½ tsp salt
 * 1¾ cup shredded napa cabbage

Rosarito beach salsa

 * ½ cup oil
 * 10 chiles de arbol
 * 2 tomatoes
 * ½ cup tomato sauce, canned
 * ½ tsp salt

Directions

 * 1) Cut into strips about 2 inches wide and 3 inches long.
 * 2) Roll in the ½ cup flour, dust off excess.
 * 3) Set aside while mixing batter.
 * 4) Beat together egg yolks, seasonings, beer and the ¾ cup flour until well blended.
 * 5) Whisk egg whites until they resemble soft whipped cream, then fold gently into batter.
 * 6) Set aside.
 * 7) This batter holds up quite well for up to 1 hour.
 * 8) Heat oil in flat-bottomed wok or cast iron skillet.
 * 9) Dip floured pieces in the beer batter and carefully slip into hot oil.
 * 10) Fry unto turns a deep gold, turning so it browns evenly.
 * 11) Remove to crumpled paper towels to drain.
 * 12) Warm corn tortillas on a griddle placed next to wok or skillet.

Salsa blanca

 * 1) Blend mayonnaise, yogurt and salt.

Rosarito beach salsa

 * 1) Heat oil in a small cast iron pan and fry the chilies in in it until they are a deep burnished red.
 * 2) This step gives the salsa an incomparable smoky flavor.
 * 3) Remove to paper towels and blot off oil.
 * 4) While the chilies are cooling, broil the tomatoes about 5 minutes, turning once.
 * 5) Remove cores and most of the skin.
 * 6) Stem chilies and break pods into pieces.
 * 7) Place tomatoes, tomato sauce, salt and chilies in the bowl of a food processor: process until chilies are broken up into small, dark flecks.
 * 8) Use for tacos and over eggs.

Assembly

 * 1) Spread a scant tablespoon of salsa blanca over warm tortilla, add a heaping tablespoon of shredded cabbage and press into sauce.
 * 2) Add 2 or 3 chunks of fried and drizzle with rosarito beach salsa.
 * 3) Eat immediately.