Fish Tacos

Fish Tacos
For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
Approx 12 oz cold water
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into
1-ounce strips
Cornstarch, for dredging

For white sauce:
1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt

Heat oven to 200 degrees F.
Heat oil in a 5-quart Dutch oven over high heat until it reaches 320
degrees.

In a bowl, whisk together the flour, baking powder, salt, cayenne
pepper, and Old Bay seasoning. Whisk in the water until the batter is
completely smooth and free of any lumps. Refrigerate for 15 minutes.
Note: The batter can be made up to 1 hour ahead of time.

Lightly dredge fish strips in cornstarch. Working in small batches, dip
the fish into batter and immerse into hot oil. When the batter is set,
turn the pieces of fish over and cook until golden brown, about 2
minutes. Drain the fish on the roasting rack. Keep warm in the over
until all fish is cooked.

Serve on warm tortillas with cabbage, red onion, limes and white sauce.