1-First Step: Prep the fish and slaw Start by seasoning the fish with salt on both sides, then set it aside while you make the slaw. In a medium bowl, whisk together 1/4 cup mayonnaise, 1/4 cup Mexican crema, the juice of 2 limes, 2 tablespoons chopped cilantro, and 1 tablespoon honey. Once the dressing is smooth, toss it with 2 cups shredded green cabbage until the cabbage is evenly coated. This slaw can sit while you cook the fish, which helps the flavors blend together. If you want the cabbage to stay extra crisp, mix it just before frying. Either way, the cool crunch gives these baja style fish tacos their classic fresh bite.

2-Second Step: Mix the batter In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1 large egg, and 1 cup Mexican beer until smooth. A few small lumps are fine, and they can even help the batter stay light. For the best texture, use cold beer and avoid overmixing. If you want extra crunch, you can add a little cornstarch to the flour mixture or lightly coat the fish with flour before dipping it into the batter. That extra layer helps the coating cling to the fish and fry up crisp.

3-Third Step: Heat the oil Pour enough oil into a large skillet to shallow fry the fish, then heat it to 350 degrees Fahrenheit. A cast iron skillet works especially well because it holds heat evenly. If you have a thermometer, use it so the oil stays steady. When the oil is too cool, the batter turns greasy. When it is too hot, the outside browns before the fish cooks through. Keeping that 350 degree sweet spot is one of the easiest ways to get reliable results with crispy Baja style beer battered fish tacos.

4-Fourth Step: Fry the fish Dip each piece of fish into the batter and let the excess drip off before placing it in the oil. Fry in batches for 4 to 5 minutes, turning once, until the fish is golden and crispy on both sides. Do not overcrowd the pan, because too many pieces at once will lower the oil temperature and make the coating soggy. Use a spider strainer to remove the fish safely from the oil. Transfer it to a paper towel-lined plate and season lightly with salt right away. If you want a deeper crunch, fry the fish a second time for a short minute or so after the first fry. This trick gives the coating a more restaurant-style finish.

5-Fifth Step: Warm the tortillas While the fish rests, warm the 8 corn tortillas in a dry skillet until soft and pliable. You can also wrap them in a clean towel to keep them warm. Warm tortillas are worth the extra minute because they fold more easily and taste better with the hot fish. If you like a little char, heat them directly in a skillet for a few seconds per side. That light toast brings out the corn flavor and makes the tacos feel even more special.

6-Final Step: Assemble and serve To build each taco, place a piece or two of fried fish in a tortilla, then top with cabbage slaw. Finish with 2 quartered limes, cilantro, and your favorite salsas. Serve right away so the fish stays crisp. For the best texture, fry the fish just before serving and assemble the tacos at the table if you can.