My Fish Tacos

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/3 cup Mexican crema (see page 70) or additional sour cream
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper
• Oil, for frying
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• 2 pounds skinless halibut fillet, cut into 5 x 1/2-inch strips
• Beer Batter (page 50)
• Twelve to sixteen 6-inch corn tortillas, warmed (see page 59)
• 2 cups shredded cabbage
• Fresh Tomatillo-Avocado Salsa (page 183)
• Canned pickled jalapeno chiles (optional)

1. To make the lemon cream, whisk the mayonnaise, sour cream, and crema in a medium bowl.
2. Whisk in the lemon zest, lemon juice, and 2 tablespoons water.
3. Season the cream sauce to taste with salt and pepper.
4. (The sauce can be made 3 days ahead.
5. Cover and refrigerate.)
6. To cook the fish, add enough oil to a large skillet to reach a depth of 1 inch.
7. Heat the oil to 350F.
8. Combine the flour and 1 teaspoon salt on a plate and mix to combine.
9. Sprinkle the fish pieces all over with salt and pepper, and then coat them with the prepared flour.
10. Working in batches, turn the floured fish pieces in the beer batter, coating them on both sides.
11. Fry in the hot oil for 5 minutes, or until the fish is golden brown and cooked through.
12. Transfer to paper towels to drain.
13. Make tacos with the tortillas and fish, topping each with some of the lemon cream, shredded cabbage, tomatillo salsa, and pickled jalapenos if desired.

mayonnaise, sour cream, sour cream, lemon zest, lemon juice, salt, flour, salt, fillet, batter, cabbage, fresh tomatilloavocado, jalapeno chiles

Taken from www.epicurious.com/recipes/food/views/my-fish-tacos-386978 (may not work)