Baja-Style Fish Tacos

I learned how to make these beer-battered fish tacos from a friend in San Carlos, Mexico one summer. I don't do them often as they kind of require too much work for just the 3 of us, but they're always fun to make when I have a big group over for dinner. This recipe easily serves 8 adults.

Ingredients

3/4 cup of flour

1/2 tsp baking powder

1/2 tsp crushed oregano

1/2 tsp garlic powder

1/2 tsp chili powder

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp black pepper

1 egg yolk

1/2 beer of your preference

1 lb white fish (tilapia, sole or halibut)

4 cups canola oil

In medium size bowl mix dry ingredients. Add egg yolk and pour in beer, mixing as you pour. Mix until you have a smooth consistency. Chug the other half of the beer. Go ahead, don’t be afraid.

Cut fish into 1 inch strips/chunks. Stir fish into beer batter mixture so that all pieces are evenly covered.

In a large pot, heat canola oil over medium-high heat. Drop fish pieces into heated oil and fry for 4-5 minutes or until a light golden brown color. Remove from oil and place on a paper towel.

Serve on white corn tortillas with shredded cabbage, lime wedges, white sauce (recipe follows), salsa, guacamole or Cholula sauce.

White Sauce for Baja-Style Fish Tacos

1 cup sour cream

1/2 cup milk

1 tbsp lemon juice

1 tbsp lime juice

1 tsp onion powder

1 tsp garlic powder

1 tsp crushed oregano

1/2 tsp salt

1/2 tsp black pepper

Mix sour cream, milk, lemon and lime juice until smooth consistency. Add dry ingredients and stir well.