Rick Bayless updates this classic fish taco recipe by adding garlic and oregano to the beer batter for an extra punch of flavor. Serve on steamy corn tortillas with a dollop of crema and a splash of lime for a crispy, satisfying summer meal.
Neutral oil, such as grapeseed, for frying
2 garlic cloves, smashed into a paste
1 cup beer or club soda
1 teaspoon yellow mustard
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1 cup all-purpose flour
1 teaspoon baking powder
1 pound skinless white fish fillets, such as bass or cod, cut into 12 strips
Heat 1 1/4 inches of oil in a heavy, high-sided skillet over medium-high to 370°F.
When oil is close to 370°F, add garlic paste to a medium bowl, and whisk in beer, mustard, salt, and oregano. Add flour and baking powder, and whisk just until blended.
Working with 1 fish strip at a time, dip in batter until completely coated; allow excess to drip off. Gently lower fish into hot oil. Repeat with 3 fish strips, adding just enough so skillet is not overcrowded. Fry until deep golden brown and crisp, 3 to 4 minutes, turning halfway through. Using tongs, gently remove from oil, and drain on paper towels. Repeat procedure 2 times with remaining fish strips and batter until all fish is fried.
Serve fried fish in tortillas with sliced cabbage, Salsa Fresca, Salsa Macha, crema, and lime wedges.
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