Fish Tacos

• SAUCE
• 1/4 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup crema mexicana
• BATTER AND FISH
• 1 cup all purpose flour
• 1 tsp fine sea salt
• 1/2 tsp ground pepper
• 1 cup dark beer room temperature
• 1 3/4 lbs halibut, cut into 5x 3/4 inch strips
• 1 lime halved crosswise
• 12 white corn tortillas
• Veg oil (for deep frying)
• 1 1/2 cups shredded red cabbage
• 2 large tomatoes, chopped
• Lime wedges
• Bottled pepper sauce

1. FOR SAUCE
2. Mix all ingredients in bowl, season with salt and pepper
3. FOR BATTER AND FISH
4. Whisk flour, salt, pepper in bowl
5. Pour in beer, whisking until batter is smooth- let stand 15 minutes
6. Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.
7. Preheat oven to 200 F
8. Heat skillet over medium heat
9. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over, heat 1 minute.
10. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.
11. Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer- heat oil to 350 F. Slide 4 fish strips into oil.
12. Fry until golden, abut 4 minutes.
13. Transfer fish to paper-towel lined baking sheet, place in oven. Repeat.
14. Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot sauce.

mayonnaise, ketchup, crema mexicana, fish, flour, salt, ground pepper, dark beer room temperature, lime halved crosswise, corn tortillas, veg oil, shredded red cabbage, tomatoes, wedges, pepper sauce

Taken from www.epicurious.com/recipes/member/views/fish-tacos-52380031 (may not work)