Fish tacos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make 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, chicken base or bouillon, and ½ teaspoon salt. Whisk in the beer or water, then add the flour and baking powder and whisk just until combined.

Step 2

Prepare the condiments. Mix together the mayonnaise, crema or sour cream and enough milk to give the mixture an easily spoonable consistency; scrape into a serving bowl. Set out with the cabbage, salsa and limes in serving bowls.

Step 3

Fry the fish. Heat the oil in a deep heavy skillet to 375 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, letting it dangle a few seconds before letting it go (this helps to keep them from sticking on the bottom). 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 and keep warm in a low oven on a wire rack set over a sheet pan while you fry the rest of the fish.

Step 4

Serve. Transfer the crispy fish to a warm platter. Bring it to the table with the warm corn tortillas and all the condiments for everyone to make delicious tacos.