Page 145 - My Cookbook

2 tablespoons lime juice
2 tablespoons milk
FISH
2 pounds skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips
Salt and pepper
3⁄4 cup all-purpose flour
1⁄4 cup cornstarch
1 teaspoon baking powder
1 cup beer
1 quart peanut or vegetable oil
24 (6-inch) corn tortillas, warmed
1 cup fresh cilantro leaves
about 3⁄4 inch deep and heat over medium-high heat to 350 degrees. Working with 5 to 6 pieces at a time, remove fish from batter, allowing excess to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes per side. Transfer fish to prepared wire rack and place in oven to keep warm. Return oil to 350 degrees and repeat with remaining fish.
6. Divide fish evenly among tortillas. Top with pickled onions, cabbage, white sauce, and cilantro. Serve.
EASIER THAN IT LOOKS
This recipe has several parts, but they come together faster than you might think.
Quick Pickled Onions: Just slice the onion and jalapeños, pour the vinegar mixture over, and let sit for at least 30 minutes. This can be done up to two days ahead.
No-Cook Cabbage: Simply shred the cabbage (by hand or in a food processor) and toss with the onion pickling liquid.
Simple White Sauce: Measure ingredients and whisk together. This can be done up to two days ahead.