1. Mix together the white sauce and set aside. 2. Wash cod fillets by dipping in cold water and lemon juice. Drain on paper towels and pat dry (note: must be dry before dipping into beer batter). 3. Mix together beer batter ingredients. 4. Put canola oil in deep skillet (teflon coated preferred) and get oil really hot (approx 375 degrees). 5. Dip both sides of cod fillets into beer batter and place in the skillet in a single layer (pieces shouldn't touch each other). Cook fish until batter is crispy and golden brown. 6. Take out and place on paper towels and blot off the excess oil. Cut fillets into smaller pieces to fit in tortilla. I use scissors - it's easier. 7. Heat corn tortillas lightly in a heavy skillet until soft and hot. Or if preferred, deep fry in hot oil in skillet (20 seconds each side). 8. On each tortilla, layer fish fillet, add white sauce, squeeze a lime wedge across the top, add your favorite salsa, and top with shredded cabbage. ---------------------------------------------------------------------------
Nutrition
Ingredients
