For the Halibut

I don't know how all of you feel about halibut, but I am kind of lukewarm about it. I will eat it, but it doesn't really do that much for me. I'm talking about the kind of halibut steak that is usually baked and served with potatoes and parsley.

We had some halibut in the freezer and I really wanted to try some fish tacos. We found this recipe and it was really good.

The batter calls for beer. I don't drink alcohol, but I feel fine about cooking with it. I was out and about and stopped at a gas station to pick up a can of beer for the batter. I took my almost-two-year old son in with me and felt very awkward buying a 24 oz. slam can of Budweiser. I was sure someone from my church congregation would walk through the door and I would be left mumbling something about a fish taco recipe.

12 (6-inch) corn tortillas
4-5 cups vegetable oil
1 cup unbleached all-purpose flour
1 teaspoon chili powder
Salt and pepper
1 cup (gasp!) light colored beer
1 1/2 pounds skinless cod or halibut cut into 4 by 1-inch strips
2 tablespoons minced chipotle chilis in adobo
3/4 cup mayonaise
1/4 pound shredded green cabbage
1 tomato cut and diced

Pour oil into a dutch oven until it measures 1 inch deep and heat 375 degrees over medium-high heat. While oil heats, whisk flour, chili powder, 1 teaspoon salt and 1/4 teaspoon pepper together in large bowl and set aside. When oil is almost ready, whisk beer into flour mixture until completely smooth.

Pat fish dry with paper towels, soak in batter and place into oil. Fry until golden brown and pat dry.

Mis mayonaise and chipotle together with salt and pepper and season to taste. Smear each warm tortilla with mayo mixture, add fish, cabbage and diced tomato.