Recipe

Step 1: Combine the mayonnaise ingredients and set aside.

Step 2: Fill a deep fryer or deep pot halfway with oil and heat until it measures 375°F on an instant-read thermometer.

Step 3: In a bowl, sift together the flour, cornstarch, garlic powder and 1/2 tsp of salt; whisk in the beer.

Step 4: Sprinkle the cod with the remaining salt, dip the pieces into the prepared batter, letting any extra batter fall back into the bowl, and deep-fry them in batches until golden brown and cooked through, about 4 minutes. Blot on paper towels.

Step 5: Divide the pieces among the warm tortillas, drizzle with the mayonnaise sauce, top with a little shredded cabbage and a squeeze of lime to taste, and serve.

See more recipes from Dos Caminos.

Reprinted with permission from Ivy Stark and Joanna Pruess’ Dos Caminos’ Mexican Street Food (2011 Skyhorse Publishing).