Make the batter:
Whisk together the batter ingredients and let stand for 15 minutes.
Cook the fish:
Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer
registers 375 degrees F.
While the oil is heating, cut the fish into 1/2- by 4-inch strips and toss with the salt. Place the flour in a wide, shallow bowl. Dredge
the fish in the flour, then in the batter, and fry a few pieces at a time, until the batter is golden and the fish is just cooked through, 3 to 4 minutes. Transfer the fish to a paper-towel-lined plate to drain
with the accompaniments.
Note: If you have a wok for deep-frying
, you can use less oil, 2 to 3 cups.
Warm corn tortillas
, some Lime-Chipotle Mayonnaise (recipe below) mixed with shredded cabbage
; serve the rest of the mayonnaise on the side along with lime