Soft fish tacos

Ingredients:

Sauce
1 / 4 cup mayonnaise
1 / 4 cup ketchup
1 / 4 cup mousse mexico *

Drummer and fish
1 cup all-purpose flour
1 teaspoon fine sea salt
1 / 2 teaspoon ground pepper
1 cup dark beer, room temperature

13 / 4 pounds of halibut, cut into 5x3/4-inch bands
1 lime, halved crosswise

12 white corn tortillas
Vegetable oil (for frying)

1 1 / 2 cups shredded red cabbage
2 large tomatoes, chopped
Lime wedges
In bottle of hot pepper sauce

Preparation:

For the sauce:
Mix all ingredients in a bowl and season with salt and pepper.

For the dough and fish:
Whisk flour, salt and pepper in a bowl, pour in the beer, whisking until the dough is smooth. Let stand for 15 minutes.

Sprinkle fish with salt and pepper. Squeeze some lime juice on each tape. Let stand for 15 minutes. Mix the fish paste.

Preheat oven to 200 ° F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, moist side. Heat 1 minute. Sprinkle top with water. Turn on batteries, and heat 1 minute. Transfer cell large sheet of heavy foil. Repeat. Attach tortillas in foil. Place in the oven.

Pour the oil into the pan way to reach the depth of 1 inch. Attach deep-fry thermometer, heat oil to 350 ° F. Slide 4 fish oil gangs. Fry until golden, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in the oven. Repeat.

Fill each tortilla with 2 fish hot bands. Top sauce, cabbage, tomatoes, squeeze of lime, dash of pepper sauce.