My sister recommended this fish taco recipe from Eating Well. We enjoyed it. I kinda wanted a crema of some sorts with it, though.
1 cup thinly sliced red cabbage
1 tablespoon rice vinegar
1 cup diced peeled kiwi
2 tablespoons finely diced red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon finely chopped jalapeño pepper, plus slices for garnish
¾ cup white whole-wheat flour, divided
1 teaspoon baking powder
¼ teaspoon salt plus a pinch, divided
½ cup Mexican lager
8 ounces skinned center-cut firm white fish, such as cod
2 cups corn oil
8 corn tortillas, warmed
Toss cabbage with vinegar in a medium bowl. Combine kiwi, onion, cilantro, lime juice and jalapeño in a small bowl. Set aside. Whisk ½ cup flour, baking powder, ¼ teaspoon salt and beer in a medium bowl.
Cut fish into 8 pieces. Dust with the remaining ¼ cup flour. Shake off the excess flour and add the fish to the batter, turning to coat. Place a wire rack on a baking sheet near the stove.
Heat oil in a medium skillet over medium-high heat to 325°F. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back to 325°F and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.
Serve the fish in tortillas with the reserved cabbage, kiwi salsa and jalapeño slices, if desired.