Newt's Surf Fish Tacos

Newt's Surf Fish Tacos:

Ingredients: 

Beer batter: 1 cup of all purpose flour, 1 teaspoon of salt and pepper (each), 1 cup of beer.

Cream Sauce: 1/3 cup of mayonnaise, 2/3 cup of mexican cream, a squeeze of lime,  2 table spoons of fresh lemon juice, 2 tablespoons of water, a little salt and pepper.

Fish Tacos: Oil for frying, 1 cup of all purpose flour, 1 teaspoon of salt, pepper, corn tortillas, 2 cups shredded cabbage, 2 cups of tomatillo salsa.

Directions: 

Beer Battered: Mix the flour, salt and pepper in a medium size bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

Cream Sauce: Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper.

In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.

On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.

Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.