San Felipe-style Fish Tacos in Beer Batter

Ingredients

 * 2 lbs 	Firm-fleshed fillets
 * 1/2 	cup 	unbleached flour
 * 2 		eggs separated
 * 1/2 	tsp 	garlic salt
 * 1 	tsp 	oregano
 * 1/2 	tsp 	black pepper
 * 1/4 	tsp 	cayenne pepper
 * 3/4 	cup 	beer room temperature
 * 3/4 	cup 	unbleached flour
 * 2 	cup 	canola oil
 * 18 		Fresh corn tortillas

Salsa Blanca

 * 1/2 	cup 	Mayonnaise
 * 1/2 	cup 	Plain yogurt or sour cream
 * 1/2 	tsp 	salt
 * 1 3/4 	cup 	Shredded cabbage Napa

Rosarito Beach Salsa

 * 1/2 	cup 	oil
 * 10 		Chiles de arbol
 * 2 		tomatoes
 * 1/2 	cup 	tomato sauce canned
 * 1/2 	tsp 	salt

Directions
Cut into strips about 2 inches wide and 3 inches long.

Roll in the 1/2 cup flour, dust off excess.

Set aside while mixing batter.

Beat together egg yolks, seasonings, beer and the 3/4 cup flour until well blended.

Whisk egg whites until they resemble soft whipped cream, then fold gently into batter.

Set aside.

This batter holds up quite well for up to 1 hour.

Heat oil in flat-bottomed wok or cast iron skillet.

Dip floured pieces in the beer batter and carefully slip into hot oil.

Fry unto turns a deep gold, turning so it browns evenly.

Remove to crumpled paper towels to drain.

Warm corn tortillas on a griddle placed next to wok or skillet.

For the salsa blanca: blend Mayonnaise, yogurt and salt.

Makes 1 cup.

For the rosarito salsa: heat oil in a small cast iron pan and fry the chilies in in it until they are a deep burnished red.

This step gives the salsa an incomparable smoky flavor.

Remove to paper towels and blot off oil.

While the chilies are cooling, broil the tomatoes about 5 minutes, turning once.

Remove cores and most of the skin.

Stem chilies and break pods into pieces.

Place tomatoes, tomato sauce, salt and chilies in the bowl of a food processor: process until chilies are broken up into small, dark flecks.

Use for tacos and over eggs.

Makes 1cup.

Spread a scant tablespoon of salsa blanca over warm tortilla, add a heaping tablespoon of shredded cabbage and press into sauce.

Add 2 or 3 chunks of fried and drizzle withrosarito beach salsa.

Eat immediately.