Baja Beer-Battered Fish Tacos

• 2 quarts safflower, vegetable, or canola oil, for frying

For the sauce:

• 1 cup sour cream
• ¼ cup chipotle hot sauce (I like Tabasco Chipotle Pepper Sauce)
• Salt and pepper

For the slaw:

• Juice of 2 limes (about ¼ cup)
• 2 tablespoons olive oil
• 1 tablespoon honey
• ½ teaspoon ground cumin
• Salt and pepper
• 2 cups shredded jicama or matchstick-size pieces of jicama
• 1 large shallot or ¼ red onion, finely chopped
• A handful (about ⅓ cup) of fresh cilantro, coarsely chopped
• 2 Fresno chiles, very thinly sliced

For the fish:

• 1½ cups flour
• 1 teaspoon each granulated garlic, granulated onion, and chili powder (I like Gebhardt) or smoked paprika
• 1 teaspoon salt
• 1 bottle (12 ounces) lager beer (I like Dos Equis or Corona)
• 2 pounds skinless sustainable cod or halibut, cut into 3- to 4-inch by 1-inch pieces
• Flaky sea salt

For the tortillas and toppings:

• 8 corn tortillas
• Toppings (optional): sliced pickled jalapeño peppers, shredded green or red cabbage, and/or crumbled queso fresco

In a tabletop fryer or large Dutch oven, heat the safflower oil over medium-high until a deep-fry thermometer registers 360°.

In a small bowl, mix the sour cream and chipotle hot sauce; season the chipotle sauce with salt and pepper.

In a large bowl, whisk the lime juice, olive oil, honey, and cumin; season. Toss in the jicama, shallot, cilantro, and chiles.

In a medium bowl, whisk the flour, spices, and salt. Whisk in the beer. Working in batches, coat the fish in the batter. Fry until cooked through and deep golden, about 4 minutes per batch; return the oil to 360° between batches. Drain the fish on paper towels. Sprinkle with flaky sea salt.

In a dry skillet over high heat or directly on a gas burner, cook the tortillas until softened and charred in spots, about 1 minute per side.

Build the tacos with the tortillas, fish, chipotle sauce, and jicama slaw. Add the toppings, if using.

FromRachael Ray Every Day, June 2018