Tacos de Pescado

Ingredients

• 800 g (1 3/4 lb)firm white fish fillets — cut into fingers
• 150 g (1 1/4 cups)all-purpose flour
• 1 cupcold beer
• 1 tspbaking powder
• 1 tspground chile powder
• 4 cupsneutral oil — for frying
• 2 cupsgreen cabbage — very finely shredded
• 1/2 cupmayonnaise mixed with crema — for the white sauce
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa de chipotle — to serve
• 1 tspfine salt

Method

1. Start by preparing the fish fillets. Pat the 800 g (1 3/4 lb) of firm white fish fillets dry with paper towels and cut them into strips about 1 inch wide. Season the fish with 1 tsp of fine salt, ensuring each piece is evenly coated. This step helps to draw out moisture and enhance the fish's flavor.
2. In a mixing bowl, combine 150 g (1 1/4 cups) of all-purpose flour, 1 tsp of baking powder, and 1 tsp of ground chile powder. Gradually whisk in 1 cup of cold beer until you achieve a smooth batter. The batter should be thick enough to coat the back of a spoon, which ensures it will adhere well to the fish.
3. Heat 4 cups of neutral oil in a deep, heavy-bottomed pan over medium-high heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately. Once ready, dip each fish strip into the batter, allowing excess to drip off, and carefully place them into the hot oil.
4. Fry the fish in batches to avoid overcrowding, which can lower the oil temperature. Cook each piece until golden brown and crispy, about 3-4 minutes per side. The fish should be opaque and flake easily with a fork when done. Remove the cooked fish with a slotted spoon and drain on paper towels.
5. While the fish is frying, finely shred 2 cups of green cabbage and set aside. Dice 1 white onion and chop 1 bunch of fresh cilantro. These will add freshness and crunch to the tacos.
6. Warm 18 corn tortillas on a comal over medium heat until they are soft and pliable. Keep them wrapped in a clean cloth to maintain their warmth and softness until ready to serve.
7. To assemble the tacos, place a piece of fried fish on each tortilla. Top with a generous spoonful of the cabbage, a sprinkle of diced onion, and chopped cilantro. Add a dollop of the mayonnaise mixed with crema for creaminess.
8. Serve the tacos with lime wedges and 1 cup of salsa de chipotle on the side. Encourage everyone to dress their tacos to taste, squeezing fresh lime juice and adding salsa for an extra kick. Enjoy the vibrant flavors and textures of this Baja California classic.