Recipe

Tacos

Step 1: Pour 2″ of safflower oil in a large pot or fill your deep-fat fryer. Heat to 350°F.

Step 2: 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.

Step 3: 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, 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 hot sauce, too.

Pico de Gallo

Step 1: Combine the tomatoes, onion, and cilantro in a bowl. Season to taste with salt and lime juice.

Salted Cabbage

Step 1: Combine everything together and let it sit for 20 minutes. The cabbage will wilt slightly, but will retain its crunch.

Guacamole

Step 1: Cut the avocados in half, remove and reserve the pits, and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork — you don’t want it to be completely smooth.

Step 2: Stir in the onion and cilantro.

Step 3: Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving.

Reprinted with permission from Gwyneth Paltrow’s My Father’s Daughter (2011 Grand Central Life & Style).