Beer-Battered Fish Tacos

Ingredients

• 2 limes, quartered
• 1-½ cups finely shredded green or purple cabbage (about ½ small head)
• Kosher salt
• 2 egg whites, beaten to soft peaks
• 1 cup all-purpose flour
• About 2 qt. vegetable oil for frying
• ¼ tsp. kosher salt
• + 10 more ingredients
• • 1 tsp. yellow American mustard
  • 1 Tbs. fresh lime juice
  • 12 to 16 corn tortillas (5 to 6 inches wide), warmed
  • 1 lb. firm fillets of mild, white fish (such as bass, cod, or haddock), cut into strips about 4-½ inches long and ¾ inch wide, or 1 lb. frozen batter-fried fish fillets
  • 2 Tbs. dill pickle relish
  • 3 Tbs. minced pickled jalapeño
  • ¼ cup minced fresh cilantro
  • Pico de Gallo
  • 1 cup beer
  • 1 cup mayonnaise

Mix all the sauce ingredients in a medium bowl; refrigerate for up to 5 days. Fill a large, deep, heavy pot with vegetable oil to about 11/4 inches deep. Heat the oil to about 350°F. (To check the oil temperature, use a deep-fry thermometer, or add a cube of bread to the oil, which should bubbl...

View full recipe at Fine Cooking