Baja Fish Tacos

STEP 1: BATTER

In a bowl, combine beer or carbonated water, 2 C flour, cornstarch, black pepper, garlic powder, smoked paprika, cayenne, and salt. Mix. On a separate plate or shallow dish, add the remaining 1 C flour.

STEP 2: HEAT

In a wok or deep pan, heat oil to 375°F.

STEP 3: SLICE

Slice fish into 8 equal pieces.

STEP 4: DIP

Coat the fish in the flour and then dip it into the batter to coat it thoroughly.

STEP 5: FRY

Carefully add the coated fish to the heated oil (be careful not to splash oil on yourself). Routinely flip the fish to evenly cook. Remove from oil when golden brown and crispy. The internal temperature of the fish should be about 145F.

STEP 6: COOL

Place the fish on a wire rack to cool. Season with flaked sea salt immediately after removing from the wok.

STEP 7: TACO

Top tortilla with fish, coleslaw, a drizzle of Orange sauce and crema, onion, and cilantro. Serve with fresh lime wedges.