Place fish onto the oiled skillet and cook on one side for a few minutes before turning. Drizzle the skillet or griddle with a bit of olive oil and place the fish onto the griddle or skillet. Bring it to the table with the warm corn tortillas and all the condiments for everyone to make delicious tacos. Start by heating a skillet or griddle over medium heat. Transfer the crispy fish to a warm platter. Drain on paper towels and keep warm in a low oven on a wire rack set over a sheet pan while you fry the rest of the fish. Fry, turning the pieces regularly, until deep golden and crisp, about 4 minutes. Continue with a few more pieces of fish, filling the hot oil with an uncrowded layer. Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the oil, letting it dangle a few seconds before letting it go (this helps to keep them from sticking on the bottom). While the oil is heating, cut the fish into pieces about 3 inches long by 1/2 inch square. Heat the oil in a deep heavy skillet to 375 degrees. Set out with the cabbage, salsa and limes in serving bowls.įry the fish. Mix together the mayonnaise, crema or sour cream and enough milk to give the mixture an easily spoonable consistency scrape into a serving bowl. Whisk in the beer or water, then add the flour and baking powder and whisk just until combined. Scrape into a medium bowl and add the oregano, black pepper, mustard, chicken base or bouillon, and ½ teaspoon salt. Finely chop the garlic, sprinkle generously with salt, then mash back and forth with the side of your knife across your cutting board until crushed to a puree. 1 pound boneless, skinless fish filets (practically anything will work, but I like larger-flake, lighter-flavor fish best for this preparation-think halibut, sea bass, grouper, cod and the like).Vegetable oil to a depth of 1 1/2 inches for frying.About 1 cup salsa (Chopped Tomato-Green Chile Salsa, Toasted Arbol Chile Salsa, Roasted Green Chile Salsa, or even one of the Mexican hot sauces like Tamazula or Valentina).1 cup (or more) thinly sliced cabbage (I like Napa cabbage best).1/3 cup Mexican crema, crème fraiche or sour cream.1 cup all-purpose flour (or use cake flour for a slightly lighter crust).1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon.1 teaspoon yellow mustard (like French's).
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