second time around.

a couple of nights ago, at a friend’s house, i made fish tacos.  meh.  the batter was bland, the batter stuck to the pan, the batter came off.  no one else seemed overly disappointed – the free-flowing tequila & prosecco may have had something to do with that – but i wanted a do-over.  last night i made fish tacos.  and yay!!  they were so so good with a pimentón-seasoned batter that puffed when it hit the oil & was shatteringly-crisp.  now that deserves a shot of tequila.  ¡órale!

fish tacos (serves 4 – 6)
1 C flour
1 tsp. salt
½ tsp. black pepper
1 tsp. pimentón picante
1 tsp. pimentón ahumado
1 bottle mexican beer (i like pacifico)
high-heat oil, for frying (i use grapeseed)
2 lbs skinless, firm, white fish, such as cod or halibut

for serving:
warm corn tortillas
mexican crèma or sour cream
tomatillo salsa, store-bought
shaved cabbage*
lime wedges

for the beer batter:
mix the dry ingredients together in a medium bowl.  gradually add the beer while whisking.  set aside & let the batter rest while you prepare the fish.

cut fish into 4”- by 1 ½“- pieces.  place fish in batter while oil comes to temperature.

in a large cast iron skillet, add oil until it is about 1”-deep.  heat the oil until it reaches about 400 degrees or until a pea-sized drop of the batter sizzles when dropped in.

working in batches, allow excess batter to drip from fish before placing the filets in the oil.  allow to fry undisturbed until puffed & golden brown (flip if necessary to brown the other side), about 4 minutes.  remove with tongs to a paper towel-lined plate to drain.  repeat with remaining fish.

to assemble tacos place some crèma on a tortilla & top with fish, cabbage, salsa & a squeeze of lime.

*i make a simple slaw of shaved cabbage, shredded carrot, nuoc cham (fish sauce), seasoned rice wine vinegar, jalapenos & cilantro which i use in place of cabbage & salsa.