Directions:
Portion the ling into fingers about the size of your index finger.
For the cream sauce, blend all the ingredients in a food processor and check the seasoning, adding more salt and lime juice to your taste.
For the beer batter: Add the flour, salt and curry powder into a large mixing bowl then slowly whisk in the beer (the colder the better to avoid developing too much gluten to the batter) – the final mix should just barely stick to your whisk. You can add more beer to adjust accordingly.
For the tortillas: in another mixing bowl, slowly add water to the Masa Flour and salt mix, using your hands to massage it into a smooth ball. Roll into table tennis sized balls and press in a tortilla press or use a roller to roll as fine as you can. Start toasting them on a greased pan on medium heat until you see golden brown spots on both sides and keep warm in a tortilla warmer or wrapped in foil.
Bring deep fry oil up to 180 degrees Celsius. Using a pair of chopsticks or tweezers, dip the fish one by one into the batter, and slowly into the oil and fry until golden brown. Drain on paper towels, and season with a touch of salt.
To plate:
Place the fish on a warm tortilla, topped with a small handful of cabbage, a heaped tablespoon of Baja sauce, a sprinkle of coriander and squeeze of fresh lime.