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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
:45 |
Total Time: |
:45 |
Ingredients: |
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1-1/2 lb. salmon fillet, deboned and skinned
1 cup all-purpose flour
3/4 cup beer
1 lg. egg
1 tbsp. Dijon mustard
Vegetable oil for frying
8 8-inch flour tortillas
2 cups finely shredded green cabbage
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Directions:
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Rinse salmon and pat dry; cut the fillet crosswise into 1/2 inch wide strips (cut any longer than 6 inches in half). In a bowl whisk flour, beer, egg, and mustard until well blended.
Pour 1/2 inch oil into a 10-12 inch frying pan over high heat. When surface is rippling, one at a time, dip salmon strips into beer batter, turn to coat all sides, 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 min. total. When all salmon strips are cooked discard oil wipe pan clean with paper towel.
Set frying pan over medium high heat. One at a time lay tortillas in pan and heat turning once about 30 seconds total. Then fill each with an eighth of the salmon and a 1/4 cup shredded cabbage.
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Comments from sam10
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Serve with lime wedges and a chipotle mayonnaise. Blend 1 cup mayonnaise and 1 or 2 canned chipotle chilies. Also top with a chunkie salsa.
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