1 1⁄2 cups shredded cabbage
2 limes (1 cut into wedges)
1⁄4 red onion, thinly sliced
2T Sour cream
2T Plain yogurt
1 1⁄2 tbsp. kosher salt + pepper to taste
2 tsp. chili powder
1 package Drake’s batter mix (available at the market)
1 12-oz. bottle beer
1 lb. boneless, skinless red snapper, pollack, cod or mahi-mahi cut into 2″ strips
Canola oil, for frying
8 flour tortillas
Cilantro, chopped
Mexican hot sauce (we like Cholula)
1. In a bowl, combine cabbage, red onion, juice of 1 lime, sour cream, yogurt, and cilantro; season with salt and pepper to taste (chill). In another bowl, mix together 1 1⁄2 tbsp. salt, chili powder, Drake’s (reserve a bit of the Drake’s for dredging) and beer to make a batter.
2. Pour oil into a 5-qt. Dutch oven to a depth of 2″; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Dredge fish in a bit of dry Drake’s; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes or until golden brown. Transfer to a rack or brown paper bag set inside a sheet pan; keep warm in oven.
3. Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, fill with some of the fish and cabbage, squeeze with lime, and garnish with more cilantro and hot sauce. Repeat.
