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Ingredients Jump to Instructions ↓

  1. 1 1/4 pound(s) white fish such as catfish, tilapia, or striped bass

  2. 1/2 lime

  3. 1 teaspoon(s) kosher salt , divided

  4. 1 cup(s) all-purpose flour

  5. 3/4 teaspoon(s) baking powder

  6. 1/4 teaspoon(s) granulated garlic or garlic powder

  7. 1/8 teaspoon(s) cayenne

  8. 1/4 teaspoon(s) dry mustard powder or prepared mustard

  9. 1/4 teaspoon(s) Mexican oregano , crumbled

  10. 1/4 teaspoon(s) ground black pepper

  11. 12 ounce(s) beer

  12. Vegetable oil , for frying

  13. 1 tablespoon(s) lime juice

  14. 1/2 cup(s) mayonnaise

  15. 12 (6) corn tortillas , warmed

  16. Finely shredded green cabbage

  17. Lime wedges

  18. Pico de Gallo

  19. Bottled Mexican hot sauce

  20. Diced red onion

  21. Cilantro sprigs

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Instructions Jump to Ingredients ↑

  1. Cut fish into 12 pieces. Squeeze lime half over fish and sprinkle with 1/2 teaspoon salt. Cover fish with plastic wrap and refrigerate until needed.

  2. To make batter: Whisk together flour, baking powder, garlic, cayenne, mustard, oregano, remaining 1/2 teaspoon salt, and black pepper until well blended. Stir in about 10 ounces beer to make a batter with the consistency of pancake batter. Stir just until no large lumps remain.

  3. Place a heavy-bottomed pan, at least 4 deep, on a back burner (in case oil spatters). Pour oil into pan to a depth of 1 1/2 to 2. Heat over medium to medium-high heat until oil registers 350 degrees F on a deep-fry thermometer or a drop of batter immediately cooks and floats to the surface.

  4. Pat fish dry with paper towels. If batter has thickened, add a little more beer. Mix fish in batter, coating evenly. With a slotted spoon, lift a piece out of batter and slip it into the hot oil. It will sink and form bubbles around the edges, then float to the surface; when batter on the bottom sets, carefully flip to cook the other side. (If fish sticks to pan, leave it alone—it should release itself.) Cook a few pieces of fish at a time until batter is set but still very light in color. Remove to a rack to drain; reserve oil. (If serving later, store in refrigerator.)

  5. To make lime crema: Mix mayonnaise and lime juice.

  6. Right before serving, reheat oil to 350 degrees F and fry fish again, a few pieces at a time, until batter is very crisp and golden brown.

  7. To serve: Top tortillas with fish, lime crema, cabbage, a squeeze of lime juice, and any other accompaniments desired.

  8. Looking for more dinner options? Check out our pork chop recipes , chicken recipes , and potato recipes .

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