Time
prep 0:45
total 0:45
Ingredients
| 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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Instructions
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.
Author's Comments
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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