San Diego Beer-Battered Fish Tacos

Tacos

1. Cut the fish into strips about 1 inch wide and 3 inches long. Pat extremely dry and season lightly with salt.
2. Heat 2 inches of oil to 350°F.
3. Put a little dry tempura mix in a shallow dish. In a separate bowl, combine 1 cup tempura mix with enough ice-cold beer to make a batter slightly thinner than pancake batter. A few lumps are fine. Don’t overmix it.
4. Lightly dust the fish with dry tempura mix, shaking off the excess. Dip into the beer batter and let the excess drip off.
5. Fry in batches for 3–4 minutes, turning once, until deeply golden and crisp. Drain on a rack, not paper towels, and immediately hit with a little salt.
6. Warm the tortillas directly over a burner or in a dry skillet.
7. Build with cabbage, fish, white sauce, pico, cilantro and a squeeze of lime.

Pico de Gallo

1. Combine ll ingredients in a small bowl, mix well and set aside

White Sauce

1. Combine ll ingredients in a small bowl, mix well and set aside