Saveur

1 1⁄2 cups shredded green
 cabbage
2 limes (1 cut into wedges)
1 1⁄2 tbsp. kosher salt,
   plus more to taste
2 cups flour
1⁄2  cup cornstarch
1 12-oz. bottle dark beer
1 egg
Canola oil, for frying
1 lb. boneless, skinless red snapper,
   cut into 1 1⁄2" strips
2 tsp. chili powder
16  corn tortillas
1⁄4 red onion, thinly sliced
4 sprigs cilantro, chopped
1 tomato, cored and chopped
Sour cream or crema
Mexican hot sauce
        
1. In a bowl, combine cabbage and juice of 1 lime; season with salt, to taste; chill. In another bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter.

2. Pour oil into a 5-qt. Dutch oven to a depth of 2"; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200˚ oven.

3. Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, layer 2 tortillas together, fill with some of the fish and cabbage, squeeze with a lime wedge, and garnish with onion, cilantro, tomato, sour cream, and hot sauce. Repeat.

SERVES 4

This article was first published in Saveur in Issue #127