crispy fish tacos with jalapeno sauce... 30 minutes

the goods:

jalapeno sauce:

1 large jalapeno, ribs and seeds removed

1 cup cilantro leaves

1/4 cup scallions

1/4 cup olive oil

1/4 cup sour cream

1/4 cup water

1/2 an avocado, peeled and pitted

1/2 teaspoon salt

tacos:

2 pounds cod, skin removed

1 cup flour

1/4 cup plus 2 tablespoons cornmeal

1/4 cup cornstarch

1 teaspoon chili powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup light beer, such as Corona

1 egg, beaten

vegetable oil, for frying

12 flour tortillas

cilantro, chopped cabbage, diced tomato, lime wedges, and hot sauce for serving

Puree all the jalapeno sauce ingredients together in a food processor until your desired consistency is reached.

Pat fish dry with paper towels and cut into 2-3-inch pieces. Put 1/2 cup flour in a shallow bowl and set aside. In a separate bowl, whisk 1/2 cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.

Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in plain flour, then batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a paper-towel-lined plate to drain excess oil. Sprinkle with salt while still hot. Arrange tacos with fish, tomatoes, cabbage, cilantro, and hot sauce. Squeeze with lime juice and serve.