Ingredients
SAUCE
1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup crema mexicana
BATTER AND FISH
1 cup all purpose flour
1 tsp fine sea salt
1/2 tsp ground pepper
1 cup dark beer room temperature
1 3/4 lbs halibut, cut into 5x 3/4 inch strips
1 lime halved crosswise
12 white corn tortillas
Veg oil (for deep frying)
1 1/2 cups shredded red cabbage
2 large tomatoes, chopped
Lime wedges
Bottled pepper sauce
Preparation
FOR SAUCE Mix all ingredients in bowl, season with salt and pepper
FOR BATTER AND FISH Whisk flour, salt, pepper in bowl Pour in beer, whisking until batter is smooth- let stand 15 minutes
Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.
Preheat oven to 200 F Heat skillet over medium heat Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over, heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.
Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer- heat oil to 350 F. Slide 4 fish strips into oil. Fry until golden, abut 4 minutes. Transfer fish to paper-towel lined baking sheet, place in oven. Repeat.
Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot sauce.
