Ensenada-Style Fish Tacos

Legend has it that the first fish taco was the product of cross-cultural pollination brought about by Japanese immigrants who arrived in Baja California in the late 19th century to help set up the commercial fishing industry. Along with their knowledge of fishing, they brought deep-frying, tempura style. Like other classics of Mexican cuisine, the fried fish taco was created by immigrants sharing their foodways and Mexican people embracing them.

400 g Rice flour

345 g All-purpose flour, plus extra for dredging

20 g Chicken bouillon powder, Knorr brand

15 g Kosher salt, divided, plus extra as needed

11 g Baking powder

1 g Mexican oregano, dried

345 g Vodka

50 g Yellow mustard

40 g Honey

15 g Garlic clove(s), (3 medium cloves) finely grated

550 g Beer, preferably Mexican lager

680 g Cod, skinless fillets, cut into 4- by ¾-inch pieces (see “Before we begin” note)

Black pepper, freshly ground, as needed

300 g Tomatoes, cored and cut into small dice

35 g White onion(s), cut into small dice and rinsed under cold water

15 g Cilantro, fresh leaves and tender stems, cut into a chiffonade

10 g Lime juice, fresh (from 1 lime)

5 g Serrano chile(s), (½ chile) stemmed, seeded, and minced

75 g Sour cream

75 g Mayonnaise

20 g Milk

3 g Garlic powder

Neutral oil, for frying, as needed

Corn tortillas, warmed, for serving, as needed

Cabbage, shredded, for serving, as needed

Hot sauce, for serving, as needed

Lime(s), cut into wedges, for serving, as needed

Note: Ingredients may have been altered from the original.

Directions at chefsteps.com

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