Crispy Fish Tacos

What a great change of pace!

Crispy Fish Tacos
From http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=1896

Prep time: 25 min
Cook Time: 4 min
Yield: 4 to 6 servings

Ingredients:
SAUCE
1/8 cup mayonnaise
1/2 cup tomato salsa
1/8 cup dairy sour cream

FISH
2 pounds cod filets, cut into 2-inch strips, lengthwise
1 lime
Salt and freshly ground black pepper, to taste

BATTER
1 cup Pillsbury BEST® All Purpose Flour
Pinch of sugar
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup club soda, room temperature
1 tablespoon lime juice
Crisco® Pure Vegetable Oil, for frying


Plus Taco shells or tortillas warmed according to package directions, shredded lettuce, sliced tomatoes, lime wedges, hot pepper sauce


Preparation Directions:

1. COMBINE all sauce ingredients; season with salt and pepper.

2. HEAT oven to 200ºF. Pat fish dry with a paper towel; season generously with salt and pepper. Squeeze lime juice over each strip. Let stand while preparing batter.

3. WHISK together flour, sugar, salt, cayenne and black pepper in medium bowl; add club soda and lime juice. Whisk until batter is smooth. Let stand 10 minutes. Gently stir fish into batter.

4. HEAT 1 inch oil in deep skillet to 350ºF. Carefully slide 5 or 6 fish strips into oil. Fry until deeply golden, about 2 minutes per side. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat with remaining strips.

5. SERVE with sauce, taco shells or tortillas, lettuce, tomatoes, lime wedges and hot pepper sauce.