Alex Stupak's Fish Tempura Tacos with Roasted Salsa Verde - Andrew Zimmern

Ingredients

• 1 1/2 pounds boneless, skinless fish fillet such as bass, snapper, cod or any light-flavored white-fleshed fish
• 1 1/3 cups rice flour, plus 2 cups for dredging
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 bottle lager-style beer, cold
• 2 1/2 quarts (10 cups) vegetable oil, for frying
• 12 corn or flour tortillas
• kosher salt, to taste
• 1 cup mayonnaise
• 1/4 of a small cabbage, shredded or grated (about 3 cups)
• 3-4 radishes, thinly sliced
• 60 cilantro leaves, roughly chopped
• 1/2 medium white onion, minced
• 1 recipe Roasted Salsa Verde (see Recipe)
• 2 limes, cut into wedges
• 3-4 medium (5 ounces) tomatillos, husked and rinsed
• 1 garlic clove, skin on
• 1/2 medium white onion, cut into 1/4-inch thick slices
• 2 Serrano chiles,
• 1 teaspoon kosher salt
• 1 teaspoon honey
• 40 cilantro leaves, roughly chopped