INGREDIENTS

INSTRUCTIONS

SALSA BLANCA
ROSARITO BEACH SALSA
Cut fish into strips about 2 inches wide and 3 inches long. Roll in the 1/2
cup flour, dust off excess. Set aside while mixing batter. Beat together
egg yolks, seasonings, beer and the 3/4 cup flour until well blended. Whisk
egg whites until they resemble soft whipped cream, then fold gently into
batter. Set aside. This batter holds up quite well for up to 1 hour. Heat
oil in flat-bottomed wok or cast iron skillet. Dip floured fish pieces in
the beer batter and carefully slip into hot oil. Fry unto fish turns a deep
gold, turning so it browns evenly. Remove to crumpled paper towels to
drain. Warm corn tortillas on a griddle placed next to wok or skillet. (Or
in oven.) For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes 1
cup. For the Rosarito salsa: Heat oil in a small cast iron pan and fry the
chilies in in it until they are a deep burnished red. This step gives the
salsa an incomparable smoky flavor. Remove to paper towels and blot off
oil. While the chilies are cooling, broil the tomatoes about 5 minutes,
turning once. Remove cores and most of the skin. Stem chilies and break
pods into pieces. Place tomatoes, tomato sauce, salt and chilies in the
bowl of a food processor: process until chilies are broken up into small,
dark flecks. Use for tacos and over eggs. Makes 1 cup. Spread a scant
tablespoon of Salsa Blanca over warm tortilla, add a heaping tablespoon of
shredded cabbage and press into sauce. Add 2 or 3 chunks of fried fish and
drizzle with Rosarito Beach Salsa. Eat immediately. Makes 18 tacos.
Posted to MC-Recipe Digest V1 #194
Date: Sun, 11 Aug 1996 17:05:09 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : fish fillets, dipped in a beer batter, fried and served in a warm
corn tortilla with shredded cabbage and two salsas.
'Cook and Tell,' Riv-Press Enterprise (30 My 96)

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