Deep Frying the Fish:
The temperature will drop dramatically as the fish goes into the frier, so keep the heat up, and steady; watching it closely
Using a digital thermometer or a temperature constant deep frier will help a great deal to get consistent results
This fish will be a light golden brown, never dark.
To Make Fish Tacos:
Assemble by placing 1/4 cup of shredded cabbage lightly dressed with rice wine vinegar, olive oil and salt and pepper with 2 fingers of tempura battered fish in a warm corn tortilla shell.
Top with 2 tablespoons of Tropical Salsa and serve with sour cream (Mexican Crema) or hot sauce, if desired.