1 pound whitefish, cut into 2-inch pieces (mahi-mahi or halibut)
3/4 cup beer (Dos Equis Amber or dark Mexican lager)
3/4 cup flour
1/2 teaspoon salt
8 corn tortillas (16, if double wrapping)
1/2 cup diced tomato
1/4 cup diced jalapeno
1 tablespoon chopped cilantro
1/4 cup diced onion
1/2 cup diced avocado
2 cups thinly sliced red cabbage
Salt and pepper
Saffflower oil, for frying
1 1/2 tablespoon plain yogurt
1 1/2 tablespoon mayonnaise
Dash hot sauce
In a bowl combine tomato, jalapeno, cilantro, onion, avocado, fresh lime, black pepper and salt. Stir together. Set aside.
In another bowl combine yogurt, mayonnaise, a dash of hot sauce and a squeeze of lime. Stir together until smooth. Set aside.
In a third bowl combine flour, salt and your favourite beer. Stir until smooth.
Add fish pieces to flour mixture. Coat thoroughly.
Heat safflower oil in deep skillet and slowly add battered fish, Fry 3-6 minutes, turning once.
Remove from oil and drain on a paper towel. Sprinkle with sea salt.
This recipe also works well with unbattered fish.
On a warmed (preferably a little charred) corn tortilla, spread the yogurt mixture. Add a few pieces of fish.
Serve with lime and avocado relish. Squeeze lime over cabbage and top with avocado relish.