Page 144 - My Cookbook

INGREDIENTS
PICKLED ONIONS
1 small red onion, halved and sliced thin
2 jalapeño chiles, stemmed and sliced into thin rings
1 cup white wine vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon salt
CABBAGE
3 cups shredded green cabbage
1⁄4 cup pickling liquid from pickled onions
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
WHITE SAUCE
1⁄2 cup mayonnaise
1⁄2 cup sour cream
California Fish Tacos
Fish, Mexican
Makes Serves 6 ∙ Source Cookscountry.com
DIRECTIONS
Although this recipe looks involved, all the components are easy to execute and most can be made in advance. Light-bodied American lagers, such as Budweiser, work best here. Cut the fish on a slight bias if your fillets aren’t quite 4 inches wide. You should end up with about 24 pieces of fish. Serve with green salsa, if desired.
1. FOR THE PICKLED ONIONS: Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.)
2. FOR THE CABBAGE: Toss all ingredients together in bowl.
3. FOR THE WHITE SAUCE: Whisk all ingredients together in bowl. (Sauce can be made and refrigerated up to 2 days in advance.)
4. FOR THE FISH: Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack inside rimmed baking sheet. Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and 1 teaspoon salt together in large bowl. Add beer and whisk until smooth. Transfer fish to batter and toss until evenly coated.
5. Add oil to large Dutch oven until it measures