1 lb. whitefish fillets
* oil for frying
1 c. beer
1 c. self-rising flour
8 - 12 corn tortillas
1 bag Angel Hair Coleslaw
1/2 c. each: crema mexicana (sour cream) and mayonnaise
1 lime, squeezed for juice
2 tsp. minced capers
2 tsp. fajita or mexican-style seasoning
Wash fish and pat dry. Season with salt. Place oil in a large skillet (about 1-inch deep)
or deep fryer(follow manufacturers' directions) and heat to 360°F.
Beat egg; stir in beer and flour until just blended. Coat fillets lightly with additional
flour; dip quickly in batter, and place carefully in hot oil; cook 2 to 3 minutes per side
or until golden brown.
Combine sauce ingredients (add lime juice to taste). Heat tortillas in a large skillet. Cu
t fillets in half. Place in tortillas; top with coleslaw and a spoonful of sauce.
No Nutritional Information Available