Ingredients: |
Ingredients: 2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon dried whole Mexican oregano, rubbed to a powder*
Kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces (1 bottle) cold beer, plus more to thin the batter if necessary
2 pounds firm, meaty fish (I use halibut or Pacific sea bass)
A little squeeze of fresh lime juice, from 2 to 3 limes
Canola oil, for frying
Serve with:
24 (6-inch) corn tortillas, warmed (you can substitute flour tortillas, but the corn imparts a more authentic flavor)
Avocado sauce
Lime wedges
Mayonesa secret sauce
Salsa de chilies de arbol
Pico de gallo
Finely shredded green cabbage (not lettuce)
Cilantro leaves (optional)
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Directions: |
Directions:For the batter, whisk together the flour, baking powder, garlic, cayenne, mustard, oregano and salt and pepper in a large bowl until well blended. Stir in the beer until there are no lumps. (The batter can be made several hours ahead and refrigerated.)
Cut fish into pieces the size and shape of your index finger. Sprinkle with some lime juice and salt.
Pour oil into a deep, wide pan to the depth of 2 inches and heat over medium-heat to 350 degrees (if you have a deep-fry thermometer). Otherwise, test the heat by dropping a little bit of the batter into the oil. It should quickly bounce to the surface and be surrounded by tiny bubbles.
Pat the fish dry with paper towel. Check the thickness of the batter by dipping a piece of fish in it; it should be the consistency of medium-thick pancake batter, coating the fish easily and dripping very little. Add a little beer or water if it seems too thick.
Add a few pieces of fish to the batter. Using tongs, lightly swish each piece until thoroughly coated. Remove fish, letting excess batter drip into the bowl before gently placing in the hot oil. Cook a few pieces at a time until they float and the batter is set but still light in color, about 2 to 3 minutes. If a piece sticks to the bottom of the pan, just leave it, and it will release itself.
Remove the fish to a rack to drain, reserving the frying oil. At this point the fish can be cooled and refrigerated, uncovered, if you're preparing ahead.
When you are ready to serve, reheat the oil to 350 degrees, and quickly refry the fish a few pieces at a time for about 1 minute until crisp and golden brown.
Heat tortillas on a dry griddle for 1 minute per side or, using metal tongs, simply hold over an open flame until warmed and slightly charred.
To serve, place refried fish, warmed tortillas and condiments on a table so guests can make their own tacos. To assemble tacos, hold a tortilla in your hand, and spread a spoonful of avocado sauce on it. Place a piece of fried fish on top and sprinkle with a little lime juice. Drizzle with some mayonesa sauce, a few drops of chilies de arbol sauce and some pico de gallo. Top it off with some shredded green cabbage and fresh cilantro.
*Whole Mexican oregano can be found in the Mexican food section of most major supermarkets or in Latin American markets. |
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