EnlargeCredit: Courtesy of Grand Central PublishingFOR THE SALTED CABBAGE 1/2 very small green cabbage, coarsely grated Juice of 1/2 lime Pinch Maldon sea salt
FOR THE PICO DE GALLO 1 pint grape tomatoes, quartered 1/2 small red onion, peeled and very finely diced 2 tablespoons finely chopped fresh cilantro Maldon sea salt 1 lime
FOR THE FISH TACOS Safflower or peanut oil, for frying 1 cup unbleached all purpose flour 1 cup beer Coarse salt 1/4 teaspoon freshly ground pepper 1 1/2 pounds white fish fillets (cod, pollock, and haddock are all good choices— whatever's best that day), cut into finger-sized pieces(about 2 inches long and 1/2-inch thick) Corn tortillas
Make the salted cabbage: Combine everything together and let it sit for 20 minutes. The cabbage will wilt slightly, but will retain its crunch.
Make the pico de gallo: Combine the tomatoes, onion, and cilantro in a bowl. Season to taste with salt and lime juice.
Make the fish tacos: Pour 2 inches of safflower oil in a large pot or fill your deep-fat fryer. Heat to 350°F.
Meanwhile, combine the flour, beer, a pinch of salt, and the pepper together in a large bowl. Dredge the fish in the batter and gently place in the hot oil, being careful not to crowd the pot. Fry for 3–4 minutes, turning here and there, until nicely browned. Remove to a paper towel–lined plate, sprinkle with a little salt, and repeat with as many batches as necessary until you've cooked all your fish.
To serve, warm the corn tortillas on both sides in a skillet with just a bit of oil or butter. Serve a stack of them alongside all your fillings. To assemble, spread a spoonful of lime crema on a tortilla, lay 2 or 3 pieces of fried fish on top, scatter generously with pico de gallo, a bit of salted cabbage, and some guacamole. I like mine with Cholula hot sauce too.