1 1/2 cups flour
2 tablespoons chili powder
2 teaspoons cumin powder
3/4 white wine
3/4 cup mayonnaise
2 tablespoons chili sauce
2 quarts peanut oil (or sunflower oil)
1 pound white fish (such as cod, hake, or halibut), cut into eight 2-ounce wedges
16 corn tortillas, warmed
1 small head of cabbage, finely shredded
1 chopped red onion
1/2 cup finely chopped fresh cilantro
2 limes, cut into wedges
Combine flour, chili powder, cumin powder, black pepper, and salt and whisk to combine. Transfer half of mixture to a large bowl and set aside. Add white wine and egg to remaining mixture and whisk until a smooth batter is formed. Batter should have the consistency of thick paint (add up to 1/2 cup more wine as necessary until proper consistency is reached). Set aside.
Combine mayonnaise and chili sauce in a medium bowl and whisk until homogenous. Set aside.
Heat oil in a deep fryer, Dutch oven, or large wok to 350°F. Transfer fish pieces to bowl with batter and turn to coat thoroughly. Working one piece at a time, lift fish, let excess batter drip off, then transfer to bowl with remaining flour mixture. Toss to coat thoroughly. Lift carefully with tongs or dry fingers and slowly lower into hot oil. Repeat with remaining fish.
Fry, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to a paper towel-lined plated and season with salt.
Divide tortillas into 8 double stacks. Top each with shredded cabbage, 1 piece of fish, red onions, chili mayo, and cilantro. Serve with lime wedges.