![Crispy Fish Tacos](https://cdn.statically.io/img/www.foodandwine.com/thmb/dl0NIaF3qDyL1HAYnx83i2DQJhc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/crispy-fish-tacos-ft-RECIPE0818_0-ef598250159f4c9aaec701d2bf63b4ff.jpg)
Ingredients
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Neutral oil, such as grapeseed, for frying
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2 garlic cloves, smashed into a paste
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1 cup beer or club soda
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1 teaspoon yellow mustard
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1 teaspoon kosher salt
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1/2 teaspoon dried oregano
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1 cup all-purpose flour
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1 teaspoon baking powder
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1 pound skinless white fish fillets, such as bass or cod, cut into 12 strips
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12 (5- to 6-inch) corn tortillas, warmed
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1 cup sliced cabbage
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1 cup Salsa Fresca
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1 cup Mexican crema
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3 limes, cut into wedges
Directions
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Heat 1 1/4 inches of oil in a heavy, high-sided skillet over medium-high to 370°F.
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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.
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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.
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Serve fried fish in tortillas with sliced cabbage, Salsa Fresca, Salsa Macha, crema, and lime wedges.