Crispy Fish Recipe

Prep fish

Pat catfish fillets dry with paper towels. Cut into 3–4 oz pieces suitable for taco-sized portions. Season both sides lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Make batter

In a chilled bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. In a separate small bowl beat the egg, then whisk into the dry mix. Slowly add 1 cup cold beer while whisking until you have a smooth, slightly thick batter that coats the back of a spoon. Rest 10 minutes in fridge — batter should be cold and bubbly.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or deep pan to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and rises immediately.

Dredge and fry

Place 1/2 cup flour for dredging in a shallow bowl. Lightly dust each seasoned fillet piece in the flour, shake off excess, then dip into the beer batter, letting excess drip back into the bowl. Fry 2–3 pieces at a time (do not overcrowd) for 3–4 minutes per side, or until golden brown and internal fish temperature reaches 145°F (63°C). Use a slotted spoon or tongs to transfer to a wire rack set over a sheet pan lined with paper towels to drain. Keep warm in a low oven (200°F / 95°C) if making a batch.

Finish

When all pieces are fried, season lightly with a pinch of salt. Keep warm until assembly.

Combine 2 cups shredded green cabbage and 1 cup shredded red cabbage in a bowl. Toss with 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Let sit 10 minutes so flavors marry and cabbage softens slightly. Taste and adjust seasoning.

Whisk together 1/2 cup sour cream, 1/4 cup Mexican crema (or substitute), 1 tsp lime juice, 1/2 tsp lime zest, 1/4 tsp salt and 1/2 tsp honey or agave until smooth. Taste and adjust acidity or sweetness. Keep refrigerated until ready to use; if too thick, thin with 1–2 tsp water or more lime juice.

Toast chiles and nuts

Remove stems and seeds from dried arbol chiles (leave some seeds if you want extra heat). Heat a dry skillet over medium heat. Toast chiles for 20–30 seconds per side until fragrant but not burned. In the same pan toast 2 tbsp seeds and 2 tbsp slivered almonds/peanuts until golden, about 1–2 minutes. Remove all to a bowl and let cool.

Fry garlic and chiles in oil

In a small saucepan combine 1/2 cup neutral oil and 2 garlic cloves (whole or smashed). Warm over medium until oil shimmers and garlic begins to sizzle, then remove garlic to avoid burning once it turns light golden (or leave for stronger garlic flavor). Carefully pour hot oil over the toasted chiles and nuts in the bowl — it will bubble. Let sit 2 minutes to bloom flavors.

Blend and season

Using an immersion blender or small food processor, pulse the oil/chile/nut mixture to a coarse paste. You want texture: some crunchy bits and an oily base. Stir in 1/2 tsp salt, 1/4 tsp sugar, 1 tsp apple cider vinegar and 1/4 tsp smoked paprika (optional). Taste and adjust salt, acid, or sugar. Let cool; transfers to a jar and refrigerate. Salsa macha will keep for 2 weeks refrigerated.

Warm tortillas (if using) in a dry skillet or wrapped in foil in a low oven for a few minutes. Place a small handful (about 1/3 cup) of shredded cabbage on each tortilla or plate portion. Top with a piece of crispy beer-battered catfish. Drizzle 1–2 tbsp homemade crema over the fish, and spoon 1 tsp (or more to taste) salsa macha on or beside the fish. Sprinkle with pomegranate arils (about 1–2 tbsp per taco) and a few cilantro leaves. Serve with lime wedges for squeezing.