Lunch: Ensenada Fish Tacos

The beer-battered fish in these tacos is fried twice — the first can be done up to a day ahead; the second is done quickly right before serving. Mexican oregano is stronger than the Mediterranean variety and can be found at Latin markets or at penzeys.com

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Ingredients

1 1/4 lb. white fish such as catfish, tilapia, or striped bass
1/2 lime
1 tsp. kosher salt
1 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. granulated garlic or garlic powder
.13 tsp. cayenne
1/4 tsp. dry mustard powder or prepared mustard
1/4 tsp. Mexican oregano
1/4 tsp. ground black pepper
12 oz. beer
vegetable oil

Instructions

Cut fish into 12 pieces. Squeeze lime half over fish and sprinkle with 1/2 teaspoon salt. Cover fish with plastic wrap and refrigerate until needed.
To make batter: Whisk together flour, baking powder, garlic, cayenne, mustard, oregano, remaining 1/2 teaspoon salt, and black pepper until well blended. Stir in about 10 ounces beer to make a batter with the consistency of pancake batter. Stir just until no large lumps remain.
Place a heavy-bottomed pan, at least 4 deep, on a back burner (in case oil spatters). Pour oil into pan to a depth of 1 1/2 to 2. Heat over medium to medium-high heat until oil registers 350 degrees F on a deep-fry thermometer or a drop of batter immediately cooks and floats to the surface.
Pat fish dry with paper towels. If batter has thickened, add a little more beer. Mix fish in batter, coating evenly. With a slotted spoon, lift a piece out of batter and slip it into the hot oil. It will sink and form bubbles around the edges, then float to the surface; when batter on the bottom sets, carefully flip to cook the other side. (If fish sticks to pan, leave it alone—it should release itself.) Cook a few pieces of fish at a time until batter is set but still very light in color. Remove to a rack to drain; reserve oil. (If serving later, store in refrigerator.)
To make lime crema: Mix mayonnaise and lime juice.
Right before serving, reheat oil to 350 degrees F and fry fish again, a few pieces at a time, until batter is very crisp and golden brown.
To serve: Top tortillas with fish, lime crema, cabbage, a squeeze of lime juice, and any other accompaniments desired. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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