- 1 cup salsa
- 1/3 cup mayonnaise
- 3 cups vegetable oil for deep frying
- 3/4 cup beer
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 pounds cod fillets, cut into 2 inch cubes
- 8 corn tortillas
- 4 cups coleslaw mix
- 8 lime wedges
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix salsa and mayonnaise; set aside.
- In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
- Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
- In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
- To assemble, place 2 corn tortillas each on 4 individual plates. Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.