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1
Mix the flour, salt and pepper in a medium bowl.
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2
Gradually add in the beer while whisking.
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3
Set aside and let the batter rest for 15 minutes before using.
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4
For Cream Sauce:
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5
Add the mayonnaise and crema to a medium bowl.
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6
Whisk in the lemon zest, lemon juice and water.
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7
Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
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8
For the Fish:
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9
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch.
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10
Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
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11
On a large plate, combine the flour and salt.
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12
Season the fish pieces all over with salt and pepper and coat with the flour.
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13
Working in batches, dip the fillets in the beer batter and coat on both sides.
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14
Fry in the hot oil until golden brown and cooked through, about 5 minutes.
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15
Transfer to paper towels to drain.
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16
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
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17
*Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish!
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18
You can use it for vegetables, too.
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19
**Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.
