Ensenada Fish Tacos

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.