Ingredients

For the batter:

• 2 ounces canned chipotle peppers
• 2 eggs
• 2 cups beer (recommended: Tecate or other pale beer)
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 2 teaspoons gray salt
• Freshly ground black pepper

For the fish tacos:

• 3 cups sour cream
• 1 1/2 bunches cilantro, chopped
• 2 tablespoons lime juice, plus 6 limes, cut in wedges
• 1 teaspoon gray salt
• Corn oil, for frying
• 3 tomatoes, small diced
• 12 red radishes, thinly sliced
• 24 corn tortillas
• 1 1/2 pounds cod or other whitefish cut into 1-ounce strips
• 2 recipes Todd's Slaw, recipe follows

Directions

Todd's Slaw:

1 head green cabbage

1 large red onion

1 cup cider vinegar

1 cup sugar

1 cup olive oil

1 tablespoon toasted caraway seed

Salt and freshly ground black pepper

2 bunches scallions (green parts only), for garnish

Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.

Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.

Yield: 6 servings