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Ingredients
4 servings
Salsa
8
oz. cherry tomatoes, halved
½
small onion, finely chopped
1
small serrano chile, finely chopped
⅓
cup finely chopped cilantro
2
Tbsp. fresh lime juice
1
Tbsp. extra-virgin olive oil
Kosher salt
Fish and Assembly
Vegetable oil (for frying; about 9 cups)
1
cup (180 g) rice flour
¾
cup (94 g) all-purpose flour
¾
cup (90 g) masa harina
1
Tbsp. baking powder
1
cup Mexican-style lager
½
cup vodka
1½
lb. skinless swordfish, cut into 3×1″ strips
Kosher salt
Warmed corn tortillas, thinly sliced cabbage, crema, and lime
wedges (for serving)
Special Equipment
A deep-fry thermometer
