Two Point Conversion Recipe

Prepare fish

Pat fish fillets dry with paper towels and cut into 3–4 oz strips (about taco-sized). Season lightly with 0.5 tsp salt and 0.5 tsp pepper.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt and 1 tsp pepper. Add 1 cup very cold beer and 4 ice cubes; whisk until just combined — batter should be slightly lumpy and thick enough to coat but still pourable. Keep chilled while heating oil.

Heat oil

Pour 4 cups vegetable oil into a heavy, deep skillet or pot to a depth of about 1.5 inches. Heat over medium-high until oil registers 350°F (175°C) or a drop of batter sizzles and floats quickly.

Dust and batter fish

Place 1 cup flour for dusting in a shallow bowl. Lightly dredge each fish strip in the flour, shaking off excess, then dip into the beer batter, letting excess drip off.

Fry

Fry fish strips in batches (do not overcrowd) for 3–4 minutes, turning once, until golden brown and cooked through. Use a slotted spoon to transfer to a rack or paper towels to drain. Season immediately with a pinch of salt and a squeeze of lime.

Make dressing

In a bowl combine 3 tbs mayonnaise, 1 tbs lime juice, 1 tsp honey, 1 tsp salt and 0.5 tsp pepper, and 1 tsp olive oil. Whisk until smooth.

Toss slaw

In a large bowl combine 3 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 cup chopped cilantro and 3 sliced green onions. Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust salt or lime if needed. Chill briefly while finishing fish (10–15 minutes) to let flavors meld.

Combine crema ingredients

In a small bowl stir together 0.5 cup sour cream, 2 tbs mayonnaise, 1 tsp chopped chipotle in adobo, 1 tsp adobo sauce, 1 tbs lime juice, 1 minced garlic clove and 0.5 tsp salt until smooth and uniform in color. Taste and add more chipotle/adobo if you want more heat. Refrigerate until ready to assemble.

Warm tortillas

Heat a heavy skillet over medium-high. Lightly brush each corn tortilla with a little vegetable oil (about 1 tsp total) and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place a warm tortilla on a plate. Spoon 2–3 tbs cilantro cabbage slaw onto the center, top with a piece or two of beer-battered fish (one medium strip per taco), drizzle 1 tbs chipotle crema over the fish, garnish with cilantro leaves and pickled jalapeños if using. Serve with lime wedges on the side for squeezing.

Serve

Serve immediately while fish is hot and crispy. Leftover crema and slaw can be refrigerated separately for up to 2 days; fish is best fresh.