Masa-Battered Swordfish Tacos

Salsa

Step 1

Pulse8 oz. cherry tomatoes, halved, in a food processor until coarsely puréed with some texture (about 20 pulses). Transfer to a small bowl and stir in½ small onion, finely chopped,1 small serrano chile, finely chopped,⅓ cup finely chopped cilantro,2 Tbsp. fresh lime juice, and1 Tbsp. extra-virgin olive oil; season withkosher salt. Set salsa aside.

Fish and Assembly

Step 2

Pourvegetable oil在to a large Dutch oven or other heavy pot to come 2" up sides; fit with thermometer. Heat over medium-high until oil registers 350°.

Step 3

Meanwhile, whisk1 cup (180 g) rice flour,¾ cup (94 g) all-purpose flour,¾ cup (90 g) masa harina, and1 Tbsp. baking powder在a large bowl to combine. Transfer ½ cup to a shallow bowl and set aside for dredging fish. Add1 cup Mexican-style lagerand½ cup vodkato remaining dry ingredients and whisk until the consistency of pancake batter.

Step 4

Season1½磅去皮的剑鱼,切成3 x1”条, withkosher salt. Working in batches, dredge in reserved flour mixture, shaking off excess, then dip into batter to coat, letting excess drip back into bowl. Fry, turning halfway through, until crisp and golden, about 3 minutes per batch. Transfer to a wire rack set inside a rimmed baking sheet and immediately season lightly with salt.

Step 5

Build tacos withwarmed corn tortillas, fish,thinly sliced cabbage, salsa, andcremaand serve withlime wedgesfor squeezing over.