-
1
Make the Batter:
-
2
Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
-
3
Transfer to a bowl and let stand, covered for 1 hour.
-
4
Make the Sauce:
-
5
Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.
-
6
Fry the Fish:
-
7
Put a rack in middle of oven and preheat oven to 350u00b0F.
-
8
Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350u00b0F on thermometer.
-
9
Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
-
10
Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
-
11
Repeat with the remaining fish (returning oil to 350 u00b0F between batches).
-
12
Set pan of oil aside.
-
13
Heat the Tortillas and Refry The Fish:
-
14
Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
-
15
Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
-
16
With a slotted spoon, transfer to paper towels to drain again.
-
17
To Serve:
-
18
Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
-
19
Serve with lime and salsa on the side.
