Crispy Corn and Beer-Battered Fish Tacos

foodnetwork.com

Becky Bishop

1 ½ pounds skinless, boneless cod, cut crosswise into 16 strips

Kosher salt and freshly ground black pepper

1 cup all-purpose flour

1 cup yellow cornmeal

1 tablespoon seasoned salt

2 teaspoons hot smoked paprika

2 teaspoons baking powder

¼ teaspoon baking soda

12 ounces Mexican-style pale lager beer

½ cup club soda (or water)

3 tablespoons cider vinegar

Vegetable oil, for frying (about 3 quarts)

16 to 24 corn tortillas, warmed

Pico de gallo, such as Kiwi and Tomatillo Pico de Gallo, recipe follows, for serving

Hot sauce, such as Carrot Habanero Hot Sauce, recipe follows, for serving

Pickled vegetables, such as Mexican-Style Pickled Vegetables, recipe follows, for serving

Lime wedges, sliced avocado, chopped fresh cilantro and shredded red cabbage, for serving

subheading: Kiwi and Tomatillo Pico de Gallo:

8 ounces tomatillos, husks removed, rinsed and cut into ¼-inch pieces

8 ounces ripe kiwi, peeled and cut into ¼-inch pieces

6 tablespoons fresh lime juice

3 tablespoons finely chopped fresh basil, preferably Thai basil

3 serrano chiles, seeded and finely chopped

3 cloves garlic, finely grated

½ medium red onion, finely chopped

Kosher salt

subheading: Carrot Habanero Hot Sauce:

1 pound carrots, peeled and grated on the large holes of a box grater

¼ cup fresh lime juice

2 ½ teaspoons kosher salt

2 cloves garlic, lightly crushed

1 orange habanero, stemmed, seeded and quartered

subheading: Mexican-Style Pickled Vegetables:

8 Fresno chiles, stemmed and thinly sliced into rings

2 large carrots, peeled and cut into matchsticks (about 1 ½ cups)

1 medium red onion, halved through the root end and thinly sliced

1 tablespoon black peppercorns

1 tablespoon allspice berries

2 cups distilled white vinegar

⅓ cup sugar

4 teaspoons kosher salt

Zest of 1 lemon, removed in wide strips, plus ¼ cup fresh lemon juice

1 tablespoon dried Mexican oregano

2 cloves garlic, lightly crushed

1 bay leaf

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