Baja Fish Tacos

Cut the cod into 16–20 pieces (about 1.5 oz each), lightly salt them, and refrigerate uncovered.

Whisk together 75 g all‑purpose flour, 75 g white rice flour, 2 g salt and 2 g baking powder; gradually whisk in the beer until the batter reaches a thin pancake‑like consistency, then refrigerate.

Prepare the slaw by mixing the shaved lettuce, diced tomato (with juices and seeds), chopped cilantro, optional diced jalapeño, lime juice and 2 g salt; set aside.

Combine mayonnaise with sambal and stir until smooth to make the spicy mayo.

Heat neutral oil in a deep pan to 375°F. In a shallow dish, combine 25 g all‑purpose flour and 25 g white rice flour for the dredge.

Lightly dredge each fish piece in the flour mixture, shake off excess, then dip it into the chilled beer batter.

Fry about six pieces at a time, maintaining the oil temperature between 350°F and 365°F, for 3–5 minutes until the fish is deeply golden and reaches an internal temperature of 145°F; drain on a wire rack. Return the oil to 375°F between batches.

Toss the slaw ingredients together, warm the tortillas, then assemble each taco with a drizzle of spicy mayo, fried fish, slaw, and pickled red onions. Serve immediately.