Fish tacos

From Cook's Illustrated

Serves 4 to 6. Published February 15, 2005.

Halibut or haddock can be substituted for the cod.

Ingredients

4 - 5	cups vegetable oil
1	cup all-purpose flour
1	teaspoon table salt
1/2	teaspoon ground cumin
1/4	teaspoon ground black pepper
1/4	teaspoon cayenne pepper
1	cup light-colored beer
2	pounds skinless cod , cut into 4- by 1-inch strips
12	(6-inch) corn tortillas or flour tortillas
1 1/2	cups recipe Chipotle Mayonnaise (see related recipe)
3	cups shredded iceberg lettuce
1 1/2	cups diced tomato
	Lime wedges (for serving)

Instructions

1. 1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Pour the oil into a large Dutch oven until it measures 1 inch deep. Heat the oil over medium-high heat until it reaches 375 degrees.
   

2. 2. Meanwhile, whisk the flour, salt, cumin, black pepper, and cayenne together in a large bowl. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth.
   

3. 3. Wrap a stack of corn or flour tortillas in foil and warm on a baking sheet in the 200-degree oven while frying the fish.

4. 4. Pat the fish dry with paper towels. Add half the fish to the batter and stir gently to coat. Following the photo, use tongs to lift the pieces of fish from the batter, one at a time, allowing any batter to drip back into the bowl, and add to the hot oil.

5. 5. Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown, about 5 minutes.

6. 6. Remove the fried fish from the oil and let drain briefly on paper towels. Transfer the drained fish to a wire rack set over a baking sheet and keep warm in the oven. Return the oil to 375 degrees and batter and fry the remaining fish. Smear each of the warm tortillas with 2 tablespoons Chipotle Mayonnaise, then sprinkle with 1/4 cup lettuce and 2 tablespoons tomatoes. Add 1 piece of the fried fish to each tortilla and fold the tortilla over the fish. Serve with lime wedges.