Beer & Chipotle-battered Fish Tacos

2 teaspoons fresh ground sea salt w/chipotle & cacao 1-2 cups beer (recommend: Tecate or any pale beer) 2 cups all-purpose flour Freshly ground black pepper Few shakes of Chipotle flavored Tobasco (to taste) 3 cups sour cream 1 1/2 bunches cilantro, chopped 2 tablespoons lime juice, plus 6 limes, cut in wedges 1 "pinch" sea salt Corn oil, for frying 3 tomatoes, small diced 12 red radishes, thinly sliced 24 corn tortillas 1 1/2 pounds cod or whitefish cut into 1-oz. strips Preheat oven to 300 degrees F.

Preparation Heat the oven to 350 degrees F. Wrap the tortillas in aluminum foil and heat in the oven (or wrap in a towel and heat in the microwave). To make the Beer Batter - in a glass mixing bowl, blend together the flour, salt and seasonings. Whisk in the beer and chipotle flavored tobasco. Set the batter aside while preparing the other ingredients. For the Sour Cream - mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon sea salt. Mix well and set aside in a serving bowl for later.

Fish Fry In a large pot or skillet add corn oil about 1 to 2-inches deep. Heat the corn oil to medium, about 350 degrees F. Using your fingers dip the fish strips into the batter then carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel.

Presentation Assemble the tacos by placing 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Arrange on a large serving plate with tomatoes, lime wedges, chopped cilantro, and sliced radishes. Lovely and delicious... and very Baja!