Name: Ensenada Fish Tacos
Yield: 1
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 -; 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 -; 1 tbsp. lime juice -; 1/2 c. mayonnaise -; 12 corn tortillas -; Finely shredded green cabbage -; Lime wedges -; Pico de gallo -; Bottled Mexican hot sauce (optional) -; Diced red onion (Optional) -; Cilantro sprigs (Optional) -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Ensenada Fish Tacos

1. 1 1/4 lb. white fish such as catfish, tilapia, or striped bass -

2. 1/2 lime -

3. 1 tsp. kosher salt -

4. 1 c. all-purpose flour -

5. 3/4 tsp. baking powder -

6. 1/4 tsp. granulated garlic or garlic powder -

7. tsp. cayenne -

8. 1/4 tsp. dry mustard powder or prepared mustard -

9. 1/4 tsp. Mexican oregano -

10. 1/4 tsp. ground black pepper -

11. 12 oz. beer -

12. Vegetable oil -

13. 1 tbsp. lime juice -

14. 1/2 c. mayonnaise -

15. 12 corn tortillas -

16. Finely shredded green cabbage -

17. Lime wedges -

18. Pico de gallo -

19. Bottled Mexican hot sauce (optional) -

20. Diced red onion (Optional) -

21. Cilantro sprigs (Optional) -

How to cook deliciously - Ensenada Fish Tacos

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.)

5. Stage

To make lime crema: Mix mayonnaise and lime juice.

6. Stage

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.

7. Stage

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.