Ingredients
Serves: Serves 12
For the batter:
2 eggs
2 cups flour
2 cups Tecate beer, or other pale beer
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons Gray salt
2 ounces canned chipotle peppers
Freshly ground pepper
For the fish tacos:
1 1/2 pounds cod or other whitefish cut into 1 ounce strips
Corn oil for frying
1 1/2 bunches cilantro-chopped
12 red radishes- sliced thinly
6 limes- cut in wedges
2 tablespoons fresh Lime juice
3 tomatoes- small diced
24 corn tortillas
3 cups sour cream
Directions
Preheat oven to 300 degrees F.
To make the batter:
Puree the chipotles and egg together in a blender. When wellblended, transfer to a bowl and whisk in the beer. In a separate mixing bowlcombine the flour, cornstarch, baking powder, and salt. Add the egg mixture tothe flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing theother ingredients.
In a small mixing bowl mix together the sour cream, 2Tablespoons of the chopped cilantro, 2 Tablespoons lime juice and 1 teaspoongray salt, mix well and remove to a serving bowl.
In a large pot or skillet add corn oil about 1-2 inchesdeep. Over medium heat, heat the corn oil to 350 degrees F.
On a large serving plate arrange the tomatoes, lime wedges,chopped cilantro, and sliced radishes to garnish tacos.
Wrap the tortillas in aluminum foil and heat in the ovenwhile frying the fish.
With your fingers dip the fish strips into the batter andcarefully place in the hot oil. Fry until golden brown all over, about 2minutes on each side. With a slotted spoon remove the fish to a paper towel. Toassemble the tacos place 1 piece of the fried fish on a warm tortilla andgarnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve withlime wedges and Todd’s Slaw.