Baja-Style Fish Tacos

Makes 12 tacos

1 1/4 pounds rock cod fillets or other mild whitefish, sliced into 12 pieces (about 4 x 1 1/2 inches in size)

1 tablespoon kosher salt

4 cups vegetable oil

Batter:

1 1/2 cups plus 3 tablespoons all- purpose flour

3 1/4 teaspoons baking powder

4 teaspoons kosher salt

12 ounces light-bodied beer

For serving:

1 1/2 cups Cumin-Lime Crema (see recipe)

3 cups shredded green or purple cabbage

1/4 cup chopped cilantro

12 lime wedges

1. Sprinkle the fish with salt and set aside.

2. Fill a large, deep, heavy pot with vegetable oil to about 1 1/2 inches deep. Heat the oil to about 350 degrees, using a deep-fry thermometer.

3. Meanwhile, prepare the batter by mixing the flour, baking powder and salt in a medium bowl; stir in the beer until smooth.

4. To cook the fish, work in batches so as not to crowd. Using tongs, dip each piece of fish in the batter. Let the excess drain off, then carefully submerge the fish in the hot oil. Fry until golden brown and cooked through, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels.

5. Salt again and serve in warmed tortillas topped with a drizzle of the Cumin-Lime Crema, shredded cabbage, cilantro and a wedge of lime.


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-- Courtesy of Sara Deseran,"Tacolicious" (Ten Speed Press, $22, 212 pages)