Fried Fish Tacos
- 2 cups shredded cabbage
- 3 tablespoons mayonnaise
- 2 tablespoons minced fresh cilantro
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- Oil for deep-fat frying
- BATTER:
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup very cold beer or nonalcoholic beer
- 1 pound cod fillets, cut into 1-inch strips
- 6 corn tortillas (6 inches), warmed
- Optional toppings: Diced tomatoes, sliced avocado, pickled red onion
- In a small bowl, combine the first 7 ingredients. Refrigerate, covered, at least 30 minutes. Meanwhile, in an electric skillet or deep-fat fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder, salt and cayenne pepper. Stir in beer until smooth. In batches, dip fillets in batter; allow excess to drip off.
- Fry fish in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve in tortillas with cabbage mixture. Top with tomato, avocado and onion, if desired.
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