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In a large bowl add 1/2 tablespoon Kosher salt, 1
cup flour, cornstarch, beer, and egg to make the
batter and sit the bowl over the bowl of ice to
stay cold.
In a second bowl add the chili powder, coarsely
ground black pepper and remaining 1/2 tablespoon
of kosher salt to the remaining 1/2 cup of flour.
Pour canola oil into a dutch oven or cast iron
skillet to a depth of 3 in and heat to 375
degrees on a thermometer.
Dredge the pieces of cod in the flour mixture,
then into the batter (let excess drip off) and
carefully drop 4 to 5 pieces per batch into the
oil and fry for 3 to 4 minutes or until browned
and crisp then remove to a baking sheet with a
cooling rack.
Wrap your corn tortillas in a damp paper towel
and microwave for 15-20 seconds and add the
cabbage and the juice of one lime in a small bowl
and toss then assemble with crema and salsa.
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