Baja Fish Tacos

• 4 limes
• 1 tomatillo, finely chopped
• 2 1/4 teaspoons sea salt, divided
• 1 cup finely chopped tomato
• 1/4 cup finely chopped white onion
• 1 serrano chile, minced
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless sea bass fillets, cut into strips
• 1/2 cup canola oil, divided
• 1/4 cup Kewpie mayonnaise
• 1/2 cup tempura batter mix
• 1/4 cup seltzer water
• 4 sea beans (samphire)
• 1 cup shredded napa cabbage
• 1/2 cup loosely packed fresh cilantro leaves

1. Cut 2 limes into wedges; reserve. Cut remaining limes in half. Squeeze juice from 1 halved lime over tomatillo; sprinkle with 1/4 teaspoon of the sea salt, and stir. Let stand 20 minutes. Stir tomato, onion, and chile into chopped tomatillo; sprinkle with black pepper and 1/2 teaspoon of the sea salt. Sprinkle fish with 1 teaspoon of the salt. Cook fish in 2 teaspoons hot canola oil over medium-high until golden brown, about 2 minutes on each side.
2. Stir together mayonnaise, juice of remaining 1 halved lime, and 1/2 teaspoon of the sea salt; set aside. Stir together tempura batter mix and seltzer water; coat sea beans in batter. Heat remaining canola oil to 350u0b0F in a Dutch oven over medium-high. Fry beans until crispy, about 2 minutes.
3. Divide fish evenly among tortillas. Top with tomatillo mixture, shredded cabbage, and desired amount of mayonnaise-lime sauce. Sprinkle with cilantro leaves; serve with sea beans and reserved lime wedges.

limes, salt, tomato, white onion, serrano chile, black pepper, bass fillets, canola oil, mayonnaise, tempura batter, seltzer water, beans, cabbage, cilantro

Taken from www.myrecipes.com/recipe/baja-fish-tacos-1 (may not work)