Ingredients
1tbspkosher salt
1½cups flour
½cupcornstarch
12ozdark beer
1largeegg
6cupsicein a large bowl
1lbCod Fishcut into 1½” strips
2tspchili powder
½tspcoarsley ground black pepper
16smallcorn tortillas
1cupgreen cabbagefinely shredded
2tbsplime juice
La Victoria Salsa
Cremato serve
Canola oilfor frying
Preparation
In a large bowl add ½ tablespoon Kosher salt, 1 cup flour, cornstarch, beer, and egg to make the batter and sit the bowl over the bowl of ice to stay cold.
In a second bowl add the chili powder, coarsely ground black pepper and remaining ½ tablespoon of kosher salt to the remaining ½ cup of flour.
Pour canola oil into a dutch oven or cast-iron skillet to a depth of 3-inches and heat to 375 degrees F on a thermometer.
Dredge the pieces of cod in the flour mixture, then into the batter (let excess drip off).
Carefully drop 4 to 5 pieces per batch into the oil and fry for 3 to 4 minutes or until browned and crisp.
Remove to a baking sheet with a cooling rack.
Wrap your corn tortillas in a damp paper towel and microwave for 15 to 20 seconds.
Then add the cabbage and the juice of one lime in a small bowl and toss then assemble with crema and salsa.
