Classic Ensenada Fish Taco

18 ingredients
1 steps

Ingredients

  • 2 garlic cloves, peeled
  • Salt
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon fresh black pepper
  • 1 tablespoon yellow mustard (like French's)
  • 1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon
  • 1 cup beer, sparkling water or water
  • 1 teaspoon baking powder
  • 1 cup all purpose flour
  • Vegetable oil to a depth of 1 1/2 inches for frying
  • 1 pound boneless, skinless fish fillets (practically anything will work, but I like larger-flake, lighter-flavor fish best for this preparation-think halibut, sea bass, grouper and the like)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream or heavy (whipping) cream
  • 1/4 cup milk
  • 12 warm corn tortillas
  • 1 cup or more of thinly sliced cabbage (I like Napa cabbage best)
  • About 1 cup salsa (Toasted Arbol Chile Salsa, roasted green chile salsa, roasted tomatillo salsa or even one of the Mexican hot sauces like Tamazula, Valentina)
  • 2 or 3 limes, cut in wedges

Directions

  1. 1
    {"0":"1. Prepare the batter. 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. Scrape into a medium bowl and add the oregano, black pepper, mustard, base or bouillon, beer or water, and 1\/2 teaspoon salt. Add the flour and baking powder to the wet ingredients and whisk just until combined.","2":"2. Fry the fish. Heat the oil in a heavy skillet to 370 degrees. While the oil is heating, cut the fish into pieces about 3 inches long by 1\/2 inch square. Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the oil. Continue with a few more pieces of fish, filling the hot oil with an uncrowded layer. Fry, turning the pieces regularly, until deep golden and crisp, about 4 minutes. Drain on paper towel and keep warm in a low oven on a wire rack set over a sheet pan while you fry the rest of the fish.","4":"3. Serve. Mix together the mayonnaise, sour cream and milk. Set out with the cabbage, salsa, warm corn tortillas, limes and the crispy fish for everyone to make tacos."}

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