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1
Cut the fish into 1 1/2-inch chunks.
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2
(Reserve 1 fillet and refrigerate for the online Round 2 Recipe, Ceviche.)
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3
To make the batter, whisk together the flour, baking powder, and salt in a medium bowl.
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4
Whisk in enough water, about 1 to 1 1/2 cups, until the mixture is the consistency of pancake batter.
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5
Heat the oil in a deep skillet over medium heat to 360 degrees F.
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6
When the oil is hot, working in batches, dip the fish pieces into the batter and carefully add them to the hot oil.
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7
Cook the fish until golden brown on both sides and the fish is cooked through, about 4 to 6 minutes total.
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8
Remove from the pan and drain on to a sheet tray lined with a paper bag or paper towels.
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9
To make the sauce, whisk together the mayonnaise, sour cream, hot sauce, lime juice, garlic, and 2 tablespoons cilantro in a small bowl.
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10
Taste and adjust seasoning with salt and pepper.
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11
Wrap the tortillas in a damp towel and microwave on medium for 1 minute to warm.
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12
Put about 1/4 cup of the shredded cabbage on each tortilla.
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13
Put 3 pieces of the fried fish on top of the cabbage, then top with some sauce.
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14
Arrange the tacos on a serving platter and garnish with a sprinkle of cilantro.
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15
Serve immediately.
