Beer Batter:1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup dark Mexican beer
Cream Sauce: 1/3 cup mayonnaise 2/3 cup Mexican crema or sour cream 1 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 2 tablespoons water Salt and freshly ground black pepper
Fish Tacos: Oil, for frying 1 cup all-purpose flour 1 teaspoon salt, plus more for seasoning 2 pounds skinned halibut cut into 5 by 1/2-inch strips Freshly ground black pepper Corn tortillas 2 cups shredded red cabbage Fresh cilantro, chopped, for garnish 2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
For the Beer Batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce: Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish: In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350°F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded red cabbage, cilantro, and tomatillo salsa.
Adapted from foodnetwork.com