Name: Baja-Style Tempura Fish
Yield: makes 10 tacos
Ingredients: 1 1/2 cups water; 1/2 cup fresh lime juice; 10 cloves garlic, sliced; 2 serrano chiles, stemmed and sliced; 2 teaspoons dried Mexican oregano, ground (page 161); 1 tablespoon fine sea salt; 2 pounds young shark fillet, cut into 4 by 3/4-inch strips (see headnote); 3/4 cup plus 1 tablespoon ice water; 2 1/2 teaspoons yellow mustard (optional); 1 cup bleached all-purpose flour; Vegetable oil, for deep-frying; 10 (5 1/2-inch) soft white corn tortillas (page 13), for serving; Garnish: Baja Cabbage Slaw (page 145), lime wedges, and pickled jalapeño rings

Baja-Style Tempura FishCourtesy of Random House, Inc.

Batter-fried fish tacos as we know them in the United States originated in the 1930s in Ensenada, Mexico, home to a large Japanese immigrant population who worked in the fishing industry there. Along with their skills as fishermen, the Japanese also brought with them the technique for tempura—deep-frying fish in batter. The Mexicans adapted this technique to make tacos, using young shark, a very inexpensive local catch that held up beautifully when fried. These tacos are best served immediately as fried foods get soggy if left to sit. If you can’t find shark, substitute a firm, moist white fish like opah, tilapia, or mahi mahi.

Recipe notes

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XO Sauce

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Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

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Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.