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Categories:Viewed: 116 - Published at: 6 years ago
Ingredients
- 1 1/2 pounds boned, skinned wild salmon fillet (see notes)
- 1 cup all-purpose flour
- 3/4 cup beer
- 1 large egg
- 1 tablespoon Dijon mustard
- Vegetable oil for frying
- Salt
- 8 flour tortillas (8 in.)
- 2 cups finely shredded green cabbage (about 4 oz.)
- Lime wedges
Method
- Rinse salmon and pat dry; cut the fillet crosswise into 1/2-inch-wide strips (cut any longer than 6 in. in half). In a bowl, whisk flour, beer, egg, and mustard until well blended.
- Pour 1/2 inch oil into a 10- to 12-inch frying pan over high heat. When surface is rippling, one at a time, dip salmon strips in beer batter, turn to coat all sides (or spoon batter over fish), and lay slightly apart in a single layer in hot oil. Cook, turning pieces once with a wide spatula, until batter is golden brown on all sides and salmon is just opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes total. As cooked, transfer to a paper towel-lined 12- by 17-inch baking pan and keep warm in a 200° oven. As there's room in frying pan, coat and cook remaining salmon strips. Add to fish in baking pan and sprinkle all with salt. Discard remaining batter and the oil in pan; wipe pan clean with paper towels.
- Set frying pan over medium-high heat. One at a time, lay tortillas in pan and heat, turning once, just until warm, about 30 seconds total for each tortilla. As heated, transfer to a platter or plates and fill each with an eighth of the salmon and 1/4 cup shredded cabbage. Add chipotle mayonnaise and tomatillo salsa as desired.
- Serve with lime wedges to squeeze over tacos and remaining mayonnaise and salsa to add to taste.
- Nutritional analysis per taco.
