Fish Tacos

Fry the fish up to 2 hours ahead and reheat uncovered in a 350°F oven for 5 minutes to restore crispness. Make the lime crema and slaw up to 4 hours ahead, covered in the refrigerator. Warm tortillas just before serving.

Substitute sparkling water or club soda in equal measure—you'll lose some depth but retain the crispy texture. Avoid flat beer or non-carbonated liquids, which won't create the airy crust.

The oil is not hot enough—it must be 375°F, no lower. If oil is cooler, the batter absorbs oil instead of frying. Use a thermometer, not guessing. Also drain fried fish on paper towels immediately, not in a covered dish.

You can pan-sear: heat 2 tablespoons oil in a large skillet to 350°F, coat fish lightly in flour (skip the beer batter), sear 3-4 minutes per side until golden. The result is flakier, not crispy, so it's a different dish—acceptable but not traditional fish tacos.

Mexican rice, black beans, pickled onions, fresh salsa, or a simple green salad with lime vinaigrette. Beer or a crisp margarita are the classic drinks.

Store fried fish and crema separately in airtight containers for up to 2 days. Reheat fish uncovered at 350°F for 5 minutes. Reassemble tacos with fresh tortillas and cabbage just before eating to keep them crispy.