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I’m really not a big fan of fish. The only fish I eat is gefilte. That being said, when testing this dish, I kept going back for more; it was that good.
2 pounds Bronzini or sea bass, cubed (or any white fish)
1 cup Glicks Flour, plus more for sprinkling
2 tablespoons Gefen Cornstarch
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup beer
1 egg
oil for deep frying
1 package corn tacos
2 plum tomatoes, very finely diced
1 small red onion, very finely diced
1 teaspoon parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Gefen Olive Oil
1 teaspoon Gefen Lemon Juice
1 cup Gefen Mayonnaise
1 tablespoon lime juice
1 small jalapeño pepper, diced
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon dill weed
Combine salsa ingredients in a bowl; mix and set aside.
In a large bowl, combine flour, cornstarch, baking powder, and salt.
In a separate bowl, blend beer with egg.
Pour into flour mixture and whisk until there are no more lumps.
Place fish onto a lined baking sheet. Pat dry.
Sprinkle flour over both sides of fish, then dip into batter.
Heat one inch of oil in a medium-sized pot.
When oil is hot enough, fry fish until golden, approximately one to two minutes.
Remove from pot and drain on a paper towel–lined baking sheet.
Combine sauce ingredients in a one-pound container.
Using an immersion blender, blend until smooth.
To assemble tacos, place two to three cubes battered fish in each taco.
Place tomato salsa over fish.
Top with a drizzle of hot white sauce.
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