Fish & Seafood
Crispy Fish Tacos
Description
The batter for the white fish fillets is flavored with garlic, oregano, and beer — perfect when drizzled with spicy, smoky salsa macha.
Ingredients
- Salsa Macha
- 2 cups olive oil
- 1/3 cup salted roasted peanuts
- 4 garlic cloves, smashed
- 1 tablespoon sesame seeds
- 2 ounces dried chiles de árbol or other chiles, stemmed, seeded, and cut into 1/4-inch pieces
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon dried Mexican oregano
- Crispy Fish Tacos
- 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
- 12 (5- to 6-inch) corn tortillas, warmed
- 1 cup sliced cabbage
- 1 cup salsa fresca
- 1 cup Mexican crema
- 3 limes, cut into wedges
Directions
- Make the Salsa Macha
- Combine oil, peanuts, garlic, and sesame seeds in a large saucepan. Cook over medium-high, stirring often, until garlic and sesame seeds are golden, 5 to 6 minutes. Remove from heat, and stir in chiles. Let cool 5 minutes. Stir in vinegar, salt, and oregano. Let stand until cool, about 20 minutes.
- Pour mixture into a blender or food processor, and pulse until garlic and peanuts are finely chopped (do not overprocess or puree).
- Make the fish tacos
- 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.
