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1
Preheat oven to 300 degrees F.
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2
To make the batter:
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3
Puree the chipotles and egg together in a blender.
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4
When well blended transfer to a bowl and whisk in the beer.
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5
In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt.
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6
Add the egg mixture to the flour mixture, whisking well to prevent clumps.
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7
Add freshly ground pepper.
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8
Set the batter aside while preparing the other ingredients.
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9
In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
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10
For the fish tacos:
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11
In a large pot or skillet add corn oil about 1 to 2-inches deep.
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12
Over medium heat, heat the corn oil to 350 degrees F.
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13
On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.
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14
Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
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15
With your fingers dip the fish strips into the batter and carefully place in the hot oil.
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16
Fry until golden brown all over, about 2 minutes on each side.
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17
With a slotted spoon remove the fish to a paper towel.
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18
To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream.
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19
Serve with lime wedges and Todd's Slaw.
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20
1 head green cabbage
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21
1 large red onion
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22
1 cup cider vinegar
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23
1 cup sugar
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24
1 cup olive oil
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25
1 tablespoon toasted caraway seed
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26
Salt and freshly ground black pepper
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27
2 bunches scallions (green parts only), for garnish
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28
Core the cabbage and shave thinly.
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29
Peel the red onion, cut in half, and slice thin and mix well with the cabbage.
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30
Boil the cider vinegar and sugar together whisking to dissolve sugar.
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31
When hot combine with olive oil, caraway seeds, salt and pepper.
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32
Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top.
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33
Place another pan of equal size on top and place a weight on top to press the slaw.
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34
Refrigerate for 24 hours.
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35
Before serving add chopped scallions.
