for the beer batter:
- 1 1/2 cup all-purpose flour
- 1/4 cup dried Mexican (or regular) oregano
- 1/2 cup mustard
- 1/2 Tbs. vegetable oil
- 1/2 tsp salt
- 1/2 beer (Mexican is best)
for the fish and marinade:
- 1 large catfish fillet, cut into strips
- 4 cups water
- 1/4 cup garlic powder
- 1 Tbs. salt
- 2 quarts vegetable oil (he used lard, which is awesome if you’re into that)
- 1/2 cup all-purpose flour
- In a large bowl, mix all the beer batter ingredients together. It should have a pancake batter consistency. Cover and chill for about two hours.
- For the fish marinade, combine the fish, water, garlic powder and salt in a medium bowl. Let that chill for two hours, along with the batter.
- Pour the flour into a shallow baking dish.
- Heat the oil (or lard) in a deep, straight-sided pan to 350 degrees.
- Drain the fish from the marinade and pat each strip dry. Lightly dredge the fish through the flour, shaking off any excess, then dip it in the beer batter.
- In batches, fry the fish in the oil until golden brown all over, about two minutes per batch. Place on paper towels to drain.
- To serve, place a couple of fish “sticks” on a couple of corn tortillas. Top with pico de gallo, shredded green cabbage and cilantro cream.