(Yield: 24 tacos)
2 cups all-purpose flour
(Cook's notes:)
(Procedure:)
2. Cut fish into pieces the size and shape of your index finger. Sprinkle with
few drops of fresh lime juice and a little salt. Pour oil into deep, wide pan to
depth of 2 inches and heat over medium-high heat to 350 degrees. Use a deep-fry
thermometer to test temperature or test heat by dropping a little batter into
oil. It should bounce to surface almost immediately and be surrounded by little
bubbles.
3. Pat fish dry with paper towels. Check thickness of batter by dipping in one
piece of fish. Batter should be consistency of medium-thick pancake batter,
coating fish easily but dripping very little. Add a little beer if batter seems
too thick.
4. Add fish to batter. Using tongs or wooden chopsticks, swish each piece to
make sure it is thoroughly coated, then lift it out of batter, let it drip once
and place fish gently into hot oil. Cook a few pieces at a time until they float
and batter is set but still very light in color. Note that if a piece sticks to
bottom, leave it alone and it will release itself.
5. Remove fish to rack set on a rimmed baking sheet to drain; reserve frying
oil. Fish can be prepared ahead to this point, cooled on rack and refrigerated
uncovered up to 24 hours. Cool oil and reserve.
6. When ready to serve, reheat oil to 350-360 degrees. Refry fish, a few pieces
at a time until crisp and golden brown.
7. To serve, hold a warm tortilla in your hand and drizzle a small amount of
avocado sauce. Top with fish, squeezing lime on top. Drizzle with Secret Sauce
and a few drops of arbol sauce or store-bought hot sauce. Top with pico de gallo
and shredded cabbage. Top with cilantro and, if desired, some extra-white
onions.
Nutritional information (per taco): Calories 170 (52 percent from fat), protein
5.1 g, carbohydrates 15.2 g, fat 9.8 g (saturated 3.0 g), cholesterol 80 mg,
sodium 210 mg, fiber 2.1 g
(Secret Sauce)
Nutritional information (per 1/2 teaspoon): Calories 30 (78 percent from fat),
protein 0.7 g, carbohydrates1.1 g, fat 2.6 g (saturated 1.5 g), cholesterol 15
mg, sodium 35 mg, fiber 0 g
Source:
1 1/2 teaspoons baking powder
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon dried whole Mexican oregano, crumbled to a powder; see cook's notes
Kosher salt
1/2 teaspoon fresh ground black pepper
12 ounces (1 bottle) cold beer, plus more if needed to thin batter
2 pounds firm, meaty fish, such as farmed catfish, skinned, boned
Freshly squeezed lime juice, preferably from Mexican limes or key limes
Vegetable oil for deep frying
(For serving:)
Corn tortillas, warmed
Diced avocado
Lime wedges, preferably Mexican limes or key limes
Secret Sauce (mayonnaise-based sauce), see recipe
Salsa de Chiles de Arbol or store-bought bottled hot sauce
Pico de Gallo, homemade or store-bought fresh salsa
Finely shredded green cabbage
Cilantro
Optional: chopped white onion
Dried Mexican oregano is sold at Latin American markets and some
supermarkets in the Mexican specialty section. A ingenious Mexican pan called a
"disca" can be used for frying the fish. Schneider writes that it "looks like a
car hubcap with a very wide rim. You fry in the deep well and drain the pieces
of fish on the trim, which also keeps everything nice and warm." If you don't
have a disca, use a large, deep skillet. If tortillas are thin, use two for each
taco.
1. Prepare batter: Whisk together flour, baking powder, garlic, cayenne,
mustard, oregano, 1 teaspoon salt, and pepper until well blended. Stir in beer
until there are no lumps. Batter may be made several hours ahead and
refrigerated.
Yield: about 2/3 cup
1/2 cup mayonnaise
1 to 2 teaspoons distilled white vinegar
1 1/2 tablespoons water or milk
(Procedure:)
1. Place mayonnaise in bowl and slowly add vinegar to taste, stirring constantly
with a fork. Add water or milk, stirring constantly with fork. Mixture should be
consistency of thick cream. Add just a little bit to each fish taco.
adapted from "Baja – Cooking on the Edge" by Deborah Schneider