Can Cooker Baja Flounder Tacos

This recipe is a must try! I used flounder but this recipe works for basically any white fish. The homemade mango salsa has a freshness that makes this the perfect summer recipe.

Ingredients

1 pound Flounder (Or Any Other White Fish)

1 cup All Purpose Flour

1 teaspoon Cayenne

1/2 teaspoon Salt + 1 Pinch, Divided

1 Egg

1 cup Corona

1/2 cup Sour Cream

1/4 cup Mayo

1 Lime, Juiced

2 teaspoons Old bay

Dash of Hot Sauce (Optional)

Flour Tortillas

1/2 bag Coleslaw Mix

Peanut Oil (or other oil for frying)

Mango Salsa

1 Fresh Mango, Diced

1 Small Red Bell Pepper, Diced

1/2 Red Onion, Diced

2 tablespoons Chopped Fresh Cilantro 1 Fresh Jalapeno, Diced

1 Lime, Juiced

1/2 teaspoon Cumin

Pinch of Salt

Recipe Directions

1. Prepare the mango salsa: Combine diced mango, red bell pepper, red onion, cilantro, diced jalapeno, lime juice cumin and salt in a medium bowl. Stir until well combined and set in the refrigerator.

2. Prepare the Baja Sauce and Slaw: In a small bowl, combine sour cream, mayonnaise, lime juice, Old Bay Seasoning, and a dash of hot sauce (if using). Whisk until combined. Then, in a separate large bowl, add coleslaw and season with a pinch of salt. Add 3 tablespoons of the Baja Sauce and toss to combine and set aside. Reserve the remaining Baja sauce for serving.

3. Prepare the Batter: In a large bowl, whisk together flour, salt, and cayenne. Then add in one egg and the beer and mix well, avoiding clumping.

4. Cook The Flounder: In a CanCooker Jr, or equivalent, heat 1.5 inches of oil to 350-375°F.

5. Dip fish into batter and allow excess batter to drip off. Carefully drop into hot oil. Fry fish, turning to brown both sides, 4 to 5 minutes. Remove from CanCoker and place on a paper towel lined plate and season with salt. Repeat with all fish.

6. Place a small amount of slaw in each tortilla, followed by the fish, mango salsa, and a finishing drizzle of remaining Baja Sauce.