Deep Fried Nopales (Cactus) With Spicy Catsup
4-5 large nopales or cactus paddles cut into 1/2" strips
3 cups canola oil
1 cup flour and 3/4 cup extra for dredging
1 teaspoon baking powder
1 teaspoon salt and 1 teaspoon salt for dredging
1 tablespoon yellow mustard (can substitute brown or spicy mustard)
½ teaspoon black pepper
¾ teaspoon garlic powder
1 ¼ cups pilsner beer
Prepare the cactus by removing thorns. In a deep pan, heat oil to 375oF. Prepare the dredge by combining 3/4 cup flour and 1 teaspoon salt in a rectangle dish. Prepare the batter by mixing 1 cup flour, baking powder, 1 teaspoon salt, mustard, pepper, garlic powder, and beer together. Dredge the cactus strips in dry flour mixture then dip it into the beer batter and drop it into the hot oil, being sure not to over crowd. Fry, turning once or twice until golden brown. Put on paper towel and sprinkle with salt immediately. Serve with the Spicy Catsup Dipping Sauce.
Spicy Catsup for Dipping
4 tablespoons adobo sauce from ancho chiles
1½ tablespoons catsup
Mix and serve with deep fried nopales.