Mely's Baja Fish Tacos

Cut the fish across the grain into 1-inch strips. Season with kosher salt and black pepper. In a dish place 1/2 cup of the flour. Dredge fish in flour to coat.

In a medium bowl combine the remaining 1 cup flour, the oregano, garlic powder, 1/2 tsp. kosher salt, and 1/2 tsp. black pepper. Pour a small amount of the beer into the flour mixture, whisking as you pour and adding enough (up to 1 cup) to make a batter similar to pancake batter.

In a large frying pan or Dutch oven heat the vegetable oil over medium-high. Once oil is hot, and working in batches, dip a few pieces of fish in batter, gently shake over the bowl to let excess drip off, then carefully drop into oil. Cook 2 to 3 minutes or until golden brown. Flip; cook an additional 2 minutes. Transfer fish to a paper towel-lined plate to drain. Repeat with remaining fish.

For pico de gallo: In a medium bowl combine tomatoes, onion, serranos, and cilantro. Add 2 Tbsp. lime juice and kosher salt to taste.

In a small bowl stir together crema, mayonnaise, and the remaining 1 tsp. lime juice. Season with 1/8 tsp. each salt and pepper. If desired, add 1 to 2 Tbsp. water to make a drizzling consistency.

Top tortillas with fish, cabbage, pico de gallo, and a drizzle of the crema mixture. Serve with lime wedges and/or salsa. Serves 4.