Crispy Fish Tacos

Ingredients

• 2 cups olive oil
• 1/3 cup salted roasted peanuts
• 4 garlic cloves, smashed
• 1 tablespoon sesame seeds
• 2 ounces dried chiles de árbol or other chiles, stemmed, seeded, and cut into 1/4-inch pieces
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon dried Mexican oregano
• Neutral oil, such as grapeseed, for frying
• 2 garlic cloves, smashed into a paste
• 1 cup beer or club soda
• 1 teaspoon yellow mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 pound skinless white fish fillets, such as bass or cod, cut into 12 strips
• 12 (5- to 6-inch) corn tortillas, warmed
• 1 cup sliced cabbage
• 1 cup Salsa Fresca
• 1 cup Mexican crema
• 3 limes, cut into wedges

Steps

1. Combine oil, peanuts, garlic, and sesame seeds in a large saucepan. Cook over medium-high, stirring often, until garlic and sesame seeds are golden, 5 to 6 minutes. Remove from heat and stir in chiles. Let cool 5 minutes. Stir in vinegar, salt, and oregano. Let stand until cool, about 20 minutes.
2. Pour mixture into a blender or food processor and pulse until garlic and peanuts are finely chopped (do not overprocess or puree).
3. Heat 1 1/4 inches of oil in a heavy, high-sided skillet over medium-high to 370°F.
4. When oil is close to 370°F, add garlic paste to a medium bowl and whisk in beer, mustard, salt, and oregano. Add flour and baking powder; whisk just until blended.
5. Working with 1 fish strip at a time, dip in batter until completely coated; allow excess to drip off. Gently lower fish into hot oil. Repeat with 3 fish strips, adding just enough so skillet is not overcrowded. Fry until deep golden brown and crisp, 3 to 4 minutes, turning halfway through. Using tongs, gently remove from oil and drain on paper towels. Repeat procedure 2 times with remaining fish strips and batter until all fish is fried.
6. Serve fried fish in tortillas with sliced cabbage, salsa fresca, salsa macha, crema, and lime wedges.