Enjoy these delicious and crispy Baja-style fish tacos, perfect for a casual dinner or a festive gathering.
Combine the flour, garlic powder, and black pepper in a mixing bowl.
Sift the flour to avoid lumps in the batter.
Gradually whisk the beer into the flour mixture until smooth.
Ensure the batter is not too thick or too runny for optimal coating.
Pat the fish fillets dry with a paper towel.
Drying the fish helps the batter adhere better.
Heat oil in a deep skillet to 375°F.
Use a thermometer to maintain the correct oil temperature.
Dip each fish fillet into the batter, ensuring an even coat.
Shake off excess batter before frying.
Fry the fish in the hot oil until golden and crispy, about 4 minutes per side.
Fry in batches to avoid overcrowding the skillet.
Chop the tomatoes, onion, cilantro, and jalapeno for the salsa.
Adjust the jalapeno quantity for desired spiciness.
Mix the mayonnaise, yogurt, and garlic powder to make the white sauce.
Chill the sauce for a refreshing taste.
Warm the tortillas in a skillet until soft.
Cover the tortillas with a cloth to keep them warm.
Assemble the tacos by layering fish, white sauce, salsa, and cabbage on each tortilla. Squeeze lime juice on top.
Serve immediately for the best texture and flavor.
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