Baja-Style Fish Tacos

Directions

1. Cut the fish into 10 strips, 2 to 3 inches long. Dust the fish with ¼ cup of the flour until completely coated.

2. In a medium bowl, combine the beer, egg yolk, oregano, black pepper, chili powder, and the remaining ½ cup flour until well mixed. In a separate small bowl, whisk the egg white until small peaks form. Gently fold it into the batter.

3. In a large saucepan or skillet with high sides, heat about 1 inch of vegetable oil to 350°F. Dredge the fish pieces in the batter, then fry them until golden on both sides, 6 to 8 minutes total, turning to make sure they brown evenly. Remove from the oil to drain on a paper towel–lined plate. Repeat until all the fish is cooked.

4. Stack the tortillas on a small microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until soft. Put 2 tortillas on each of 5 plates. Place a piece of fish in each tortilla and top each with a spoonful of cream, a handful of shredded cabbage, and salsa, if you wish. Serve immediately with a couple of lime wedges.

Recipe excerpted from Quick and Easy Mexican Cooking by Chronicle Books (2011).