This classic fish recipe is garnished with oregano and garlic for an extra flavor punch. You can serve it with corn tortillas, some crema and a splash of lime.
Ingredients
- Neutral oil, like grapeseed, for frying
- 1 club soda or cup of beer
- 2 garlic cloves, blended into a paste
- 1/2 teaspoon dried oregano
- 1 teaspoon yellow mustard
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup sliced cabbage
- 1 pound of skinless white fish fillets
- 1 cup of Mexican crema
- 3 limes
- 1 cup of Salsa Fresca Salsa Macha
Method
- Heat 1 ¼ inches oil in heavy skillet over medium-high.
- When it reaches 370°F, put the garlic paste in a bowl and add beer, salt, mustard, and oregano. Add the baking powder and flour and whisk until combined.
- Work on each strip of fish. Dip in batter until coated completely. Gently add the fish to the hot oil. Do it to the other fish strips but don’t overcrowd the skillet. Fry until crisp and golden brown. Turn often. Use tongs, remove the strips from the oil, and drain it on paper towels.
- Serve the dried fish in tortillas with Salsa Fresca, sliced cabbage, crema and 3 lime wedges.
