Tacos Capeados

Serves 4to 6 INGREDIENTS

1½ pounds skinless halibut, cod or other white fish fillets, cut crosswise into 16 strips Morton kosher salt and freshly ground black pepper

1 cup all-purpose flour

1 cup masa harina or fine- or medium-grind cornmeal 2 teaspoons baking powder ¼ teaspoon baking soda 12 ounces Mexican-style pale lager

½ cup sparkling mineral water, club soda or water 3 tablespoons apple cider vinegar

Vegetable oil, for deep-frying (about 3quarts)

For serving:

Warm corn tortillas Salsa de Papaya y Tomatillo Cruda (see below) Salsa Blanca (see below) Lime wedges Shredded red cabbage

DIRECTIONS

Lightly season the fish with salt and pepper. Transfer to a wire rack set inside a sheet pan. Refrigerate, uncovered, for at least 1hour or up to overnight (this air-dries the surface, so the batter will adhere better to the fish).

In a medium bowl, whisk together the all-purpose flour, masa harina, baking powder, baking soda and 1¼ teaspoons salt. Add the beer, sparkling water and vinegar and whisk just until combined and no lumps remain. Pour 3 inches of oil into a large heavy pot and clip on a deep-fry thermometer. Heat over medium-high heat until the thermometer registers 375 degrees. Line a sheet pan with paper towels. Working in batches, dip the fish into the batter, allowing any excess batter to drip back into the bowl. Lower the fish carefully into the oil and fry, using tongs to turn the fish occasionally, until light golden brown and just cooked through, for 3to 4minutes. Transfer the fish to the paper towels to drain.

Serve the pescado capeado with tortillas, both salsas, lime wedges and cabbage.

SALSA DE PAPAYA Y TOMATILLO CRUDA Makes 2 cups

INGREDIENTS

3 medium tomatillos, husked, rinsed, and cut into ¼-inch pieces

¼ firm-ripe papaya, peeled, seeded and cut into ¼-inch pieces

¼ medium white onion, coarsely chopped 3chiles serranos, stemmed and finely chopped 3garlic cloves, finely grated 6 tablespoons fresh lime juice (3 to 4 limes)

3 tablespoons finely chopped fresh mint

Morton kosher salt

DIRECTIONS

In a medium bowl, toss the tomatillos, papaya, onion, chiles serranos, garlic, lime juice and mint to combine. Season with salt to taste. Cover the bowl with plastic and refrigerate for 1 hour to allow the flavors to come together. Serve chilled or at room temperature. (Note: The salsa cruda can be made up to 1 day ahead. Store in an airtight container in the refrigerator.)

SALSA BLANCA Makes 11/3 cups

INGREDIENTS 1oil-packed anchovy fillet ¼ teaspoon Morton kosher salt, plus more to taste

¾ cup mayonnaise

¼ cup crema, crème fraîche or sour cream

¼ cup finely chopped cilantro 2chiles serranos, stemmed and finely chopped

2 garlic cloves, finely grated ½ teaspoon finely grated lime zest

3 tablespoons fresh lime juice

DIRECTIONS

Place the anchovy on a cutting board and sprinkle with the salt. Using the flat side of a knife, smash it until a paste forms. Scrape the mixture into a medium bowl.

Add the mayonnaise, crema, cilantro, chiles serranos, garlic, lime zest and lime juice and whisk to combine. Season with salt to taste. Cover and refrigerate until ready to serve. (The salsa can be made up to 1 day ahead. Store in an airtight container in the refrigerator.)

— From “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” by Rick Martínez

(Clarkson Potter, $35)

CLARKSON POTTER Rick Martínez tops his Baja-style fish tacos — Tacos Capeados — with a papaya-tomatillo salsa and a salsa blanca in this recipe from his new cookbook, “Mi Cocina.”