Fish tacos and pickled cabbage


1 ½ cups pastry flour
½ cup cornstarch
½ teaspoon cayenne pepper
1 teaspoon salt
1 egg, lightly beaten
12 ounces of cold beer
Flour for dredging
8 (3 ounce) pieces of fresh grouper, tilefish or cobia
Oil for frying
Salt for seasoning

Whisk together the flour, cornstarch, cayenne pepper and salt in a large bowl. Mix in the egg. Pour in the beer, whisk until smooth.

Dredge the fish in the flour, shaking off any excess, and then dip into the batter.
Submerge the battered fish into oil heated to 350 degrees Fahrenheit. Cook until crispy and lightly golden, about 5 minutes. Remove and place on paper towels to drain. Season with kosher salt.

Pickled cabbage:

1 head savoy cabbage shredded
2 carrots, shredded
1 jalapeno, seeded removed, minced
1 cup white vinegar
8 teaspoons sugar
4 teaspoons kosher salt

Mix together the cabbage, carrot and jalapeno in a medium bowl. Place all remaining ingredients into a small pot. Heat over medium heat until the mixture comes to a simmer and the salt and sugar dissolves. Pour the mixture over the veggies. Cover and refrigerate overnight.

For the tacos:

1/2 cup Kewpie mayonnaise
1 tablespoon adobo from canned chipotles
4-8 flour tortillas
1/2 cup picked cilantro
3 limes, cut into wedges

Mix together the Kewpie mayonnaise and adobo until well combined.

To serve the tacos, heat the tortillas in a dry pan or on a griddle. Top each tortilla with a few pieces of fish, a drizzle of the adobo mayonnaise, some pickled cabbage and a few cilantro leaves. Serve with a lime wedge on the side. Enjoy!