Tacos de pescado

Method

1. 1 Cut the fish into 8 cm long strips, pat them dry, and toss with a little dry flour.
2. 2 Mix the flour with cold beer to form a thin paste, and stir very lightly; the dry streaks of flour should be present.
3. 3 Cold beer and minimal mixing are two conditions for a lightly crispy crust; a well-beaten batter results in a thick and firm crust.
4. 4 Fry the fish at 180 degrees for 3 minutes, then let it stand on a rack to drain the oil.
5. 5 Mix shredded cabbage with mayonnaise, ground chipotle peppers, and lime juice to make a salad.
6. 6 Heat the tortilla, then arrange the fried fish, cabbage salad, cilantro, and squeeze in some lime juice. Serve immediately.

With an appliance

• Air fryer 40 min

  Replace step 4: coat with breadcrumbs instead of beer, then spray with oil and steam in a 200-degree hot air oven for 10 minutes.