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

This recipe includes superfoods such as:

Health benefits of Ensenada Fish Tacos

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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