Makes about 12 tacos, serving 4
- 1 pound boneless, skinless fish filets (such as halibut, sea bass, grouper)
- Vegetable oil to a depth of 1 1/2 inches for frying
- 12 warm corn tortillas
- 1 cup beer or sparkling water
- 2 garlic cloves, peeled, finely crushed
- 1 teaspoon yellow mustard
- 1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon
- ½ teaspoon each: Mexican oregano, fresh black pepper
- Salt to taste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup (or more) thinly sliced cabbage
- About 1 cup Frontera Tomatillo or Chipotle Salsa
- 1/3 cup sour cream thinned with a little milk
- 2 or 3 limes, cut into wedges
- For the batter, mix beer, garlic, mustard, chicken base, oregano, pepper and 1/2 teaspoon salt together in medium-size bowl. Whisk in flour and baking powder until combined.
- Cut the fish into pieces about 3 inches long by 1/2 inch square. Set out the cabbage, Salsa, sour cream and lime wedges.
- Heat the oil in a deep, heavy skillet to 370 degrees on a deep-fry thermometer
- While the oil heats, heat oven to 200 degrees. Set out a plate lined with paper towels. Put a wire rack over a baking sheet. Wrap the tortillas in microwave-safe plastic wrap and microwave on high until hot, about 1 minute. Wrap in a towel and set into a covered basket
- Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the hot 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 towels; then transfer to the rack. Keep warm in the oven while you fry the rest of the fish.
- Serve the fish with the warm tortillas for guest to make tacos. Garnish tacos with cabbage, Salsa and a drizzle of sour cream. Pass limes to squeeze over tacos.