Baja Fish Taco

In a large mixing bowl, whisk together 60g mayonnaise, 80g Mexican crema, 2 tablespoons fresh lime juice, finely diced pickled jalapeños, and 1/2 teaspoon fine sea salt until completely smooth. Add shredded green cabbage, red cabbage, and chopped cilantro, tossing to fully coat all vegetables in dressing. Cover the bowl and refrigerate for 15 minutes to let flavors meld while you prep the fish.

Pat all 450g of 2.5cm-wide cod strips completely dry with paper towels, then season lightly with 1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper. In a separate medium bowl, whisk 120g all-purpose flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon black pepper to combine. Slowly stir in 180ml cold lager beer, mixing just until a thick batter forms (small lumps are expected; do not overmix, as this creates a tough crust).

Pour 750ml vegetable oil into a heavy-bottomed Dutch oven or deep fryer, clip a candy thermometer to the pot edge, and heat over medium-high heat until the oil reaches a steady 180°C (350°F). Set a wire rack over a rimmed baking sheet next to the stovetop to hold drained fried fish, and do not start frying until the oil hits the target temperature.

Working in small batches of 3-4 fish strips at a time (to avoid dropping oil temperature), dip each seasoned fish strip fully into the batter, let excess batter drip off for 2 seconds, then carefully lower into the hot oil. Fry each batch for 3-4 minutes total, turning once halfway through cooking, until the batter is deep golden and crispy, and fish reaches an internal temperature of 63°C (145°F). Use a slotted spoon to transfer cooked fish to the wire rack to drain, waiting 60 seconds between batches to let oil return to 180°C.

While the final batch of fish fries, heat a dry cast-iron skillet over medium heat (160°C / 320°F). Warm each corn tortilla for 30 seconds per side, until soft with faint golden char marks along the edges. Stack warmed tortillas inside a folded clean cotton kitchen towel to trap steam and keep them soft and pliable until serving.

To assemble, lay 2 warm tortillas per serving plate, place one crispy battered fish strip down the center of each tortilla. Top each taco with 1/4 cup of chilled creamy slaw, a light drizzle of the remaining 1 tablespoon lime juice, and a dash of hot sauce if desired. Serve immediately while fish is hot and crispy.