Tacos Capeados

• 1 1/2lbs. (680 g) skinless halibut, cod, or other white fish fillets, cut crosswire into 16 strips
•  Morton kosher salt and freshly ground black pepper
• 1 cup(4.4 oz./125 g) all-purpose flour
• 1 cup(3.5 oz./ 100 g) masa harina or fine- or medium-grind cornmeal
• 2 tspbaking powder
• 1/4 tspbaking soda
• 12 ozMexican-style pale lager
• 1/2 cupsparkling mineral water, club soda, or water
• 3 tbspapple cider vinegar
•  vegetable oil, for deep-frying (about 3 quarts)

Preparation

1. 1.

   For servingWarm tortillas de maíz (corn tortillas—Martínez uses homemade tortillas, from his book) Salsa (Martínez uses a salsa blanca and a salsa de papaya y tomatillo crudo, from his book) Lime wedges Shredded red cabbage

2. 2.

   Lightly season the fish with salt and pepper. Transfer to a wire rack set inside a sheet pan. Refrigerate, uncovered, for at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).

3. 3.

   In a medium bowl, whisk together the all-purpose flour, masa harina, baking powder, baking soda, and 1 3/4 tsp. salt. Add the beer, sparkling water, and vinegar, and whisk just until combined and no lumps remain.

4. 4.

   Pour 3 inches of oil into a large, heavy pot and clip on a deep-fry thermometer. Heat over medium-high heat until the thermometer registers 375 degrees Fahrenheit. Line a sheet pan with paper towels.

5. 5.

   Working in batches, dip the fish into the batter, allowing any excess batter to drip back into the bowl. Lower the fish carefully into the oil and fry, using tongs to turn the fish occasionally, until light golden brown and just cooked through, for 3 to 4 minutes. Transfer the fish to the paper towels to drain.

6. 6.

   Serve the pescado capeado with tortillas, salsas, lime wedges, and cabbage.