San Diego Fish Tacos

For the Batter:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground black pepper
1 egg
1 cup beer, such as Dos Equis, Modelo, or Tecate

For the White Sauce:
1 lime
1 Jalapeño pepper
1 tablespoon chopped cilantro
½ teaspoon minced capers
½ cup sour cream
½ cup mayonnaise
½ teaspoon toasted and ground coriander
½ teaspoon toasted and ground cumin
½ teaspoon dried oregano
½ teaspoon dried dill weed
¼ teaspoon ground cayenne pepper
¼ teaspoon ground chipotle chili powder

For the Slaw:
½ cup chopped cilantro
3 tablespoons minced red onion
5 cups shredded red or mixed cabbage (one 10-ounce bag)
3 tablespoons apple cider vinegar
1½ teaspoons vegetable oil
½ teaspoon salt

For the Tacos:
Vegetable oil for frying
1–1½ pounds skinless cod filets
2 tablespoons all-purpose flour, plus more as needed
Twelve 6-inch Corn Tortillas
Chopped cilantro
Limes for serving

Variations:
White fish works best for this dish, so if not cod, then grouper, halibut, mahi mahi, sea bass, or snapper. Salmon isn’t traditional but you can use it in a pinch. If you like capers, double the measure to 1 teaspoon. If you don’t like sour cream, Greek yogurt makes a delicious substitute. To skip the beer, marinate the fish in ¼ cup lime juice and 1 chopped Jalapeño pepper. Sprinkle with chili powder and salt and grill 2-3 minutes on each side until golden.

1. First, make the batter. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
2. In a small bowl, beat the egg and add the beer.
3. Pour the egg mixture into the dry ingredients and stir to combine. You want a few lumps remaining, so don’t overmix. Set aside.
4. Next, make the white sauce. Juice the lime; seed and mince the Jalapeño pepper; chop the cilantro; mince the capers; and add all to a medium bowl.
5. Add the sour cream, mayonnaise, coriander, cumin, oregano, dill weed, cayenne pepper, and chipotle chili powder. Stir to combine. The sauce should have a runny consistency. If too thick, add more lime juice. If too watery, add more sour cream. Refrigerate.
6. Now, make the slaw. Chop the cilantro and mince the red onion.
7. In a medium bowl, add the cabbage, cilantro, red onion, apple cider vinegar, oil, and salt. Toss to coat evenly and set aside.
8. In a deep-fryer set to 375°F or a medium skillet over medium heat, add ½ inch of oil.
9. Cut the cod filets into 1-by-4-inch strips.
10. Working in batches, lightly dust the fish strips first with flour, then dip them into the beer batter. Let excess batter drip off.
11. Fry the fish strips until they become crisp and golden brown, about 2 minutes per side. If using a skillet, don’t crowd the strips. Drain on a paper towel–lined plate.
12. While the fish is frying, warm the tortillas, if cold, by preheating the oven to 350°F. Wrap a stack of no more than 5 tortillas in aluminum foil. Place in oven for 15 to 20 minutes, until heated through.
13. Divide the fried fish strips evenly among the tortillas, add slaw, drizzle with white sauce, and top with cilantro to taste.
14. Serve warm with lime wedges.

Note:
If you can, toast fresh cumin and coriander and grind into a fine powder with a coffee / spice grinder, mortar and pestle, or molcajete.