Ingredients
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1 cup thinly sliced red cabbage
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1 tablespoon rice vinegar
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1 cup diced peeled kiwi
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2 tablespoons finely diced red onion
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1 tablespoon chopped fresh cilantro
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1 tablespoon lime juice
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1 teaspoon finely chopped jalapeño pepper, plus slices for garnish
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¾ cup white whole-wheat flour, divided
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1 teaspoon baking powder
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¼ teaspoon salt plus a pinch, divided
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½ cup Mexican lager
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8 ounces skinned center-cut firm white fish, such as cod
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2 cups corn oil
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8 corn tortillas, warmed
Directions
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Toss cabbage with vinegar in a medium bowl. Combine kiwi, onion, cilantro, lime juice and jalapeño in a small bowl. Set aside.
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Whisk 1/2 cup flour, baking powder, 1/4 teaspoon salt and beer in a medium bowl. Cut fish into 8 pieces. Dust with the remaining 1/4 cup flour. Shake off the excess flour and add the fish to the batter, turning to coat.
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Place a wire rack on a baking sheet near the stove. Heat oil in a medium skillet over medium-high heat to 325 degrees F. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back to 325 degrees F and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.
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Serve the fish in tortillas with the reserved cabbage, kiwi salsa and jalapeño slices, if desired.
