Chef Rick Martinez shares a delicious Tacos Capeados recipe perfect for a CincoDeMayo fiesta!
Lightly season the fish with salt and pepper. Transfer to a wire rack set inside a sheet pan. Refrigerate, uncovered, for at least 1 hour or up to overnight to air-dry 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 of 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, 3 to 4 minutes. Transfer the fish to the paper towels to drain.
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