Fried Fish Tacos

In a bowl, stir together the flour, 1 tsp. of the garlic salt and 1/2 tsp. of the cayenne pepper. Pour in the beer and whisk until smooth. Cover the batter and let stand for at least 10 minutes or up to 1 hour.

In a small bowl, stir together the ketchup, mayonnaise and yogurt until blended. Set aside.

Cut the fish into 8 strips, each about 4 inches (10 cm) long and 3/4 inch (2 cm) wide, and place in a nonreactive bowl. Sprinkle with the lime juice, the remaining 1/2 tsp. garlic salt and the remaining 1/4 tsp. cayenne pepper and toss to mix. Let marinate at room temperature for 10 minutes.

In a deep, heavy fry pan or sauté pan over medium-high heat, pour in oil to a depth of 1 inch (2.5 cm) and heat to 375°F (190°C) on a deep-frying thermometer.

Pat the fish dry with paper towels. One at a time, dip a strip into the batter to coat, allowing the excess to drip off, and carefully add the battered fish to the hot oil. Do not allow the pieces to touch. Deep-fry, turning once with a wire skimmer, until the strips are crisp and golden, about 7 minutes. Using the skimmer, transfer to paper towels to drain.

Transfer the fried fish to a warmed serving plate. Serve the warmed tortillas, ketchup-mayo sauce, cilantro, cabbage and lime wedges in separate dishes and have diners assemble their own tacos. Serves 4.

Adapted from Williams-Sonoma Cook Good Food (Weldon Owen, 2014).