Rick Bayless' Upgraded Classic Fish Tacos: A Flavourful Summer treat

Culinary maestro Rick Bayless is putting a fresh spin on the traditional fish taco recipe with an extra zing of flavor, thanks to the addition of garlic and oregano to the beer batter. Teamed up with homemade spicy salsa macha, a spoonful of Mexican crema, and a hit of lime, and served over hot corn tortillas, this crispy meal is sure to satisfy your summer cravings.

This punchy salsa macha, a blend of peanuts and chiles, will give a spicy crunch to a wide range of dishes. It's a goods idea to make extra as it stores well in the fridge for two weeks in an airtight container.

For the salsa macha, you will need: 2 cups of olive oil, a 1/3 cup of salted roasted peanuts, 4 smashed garlic cloves, 1 tablespoon of sesame seeds, 2 ounces of either árbol chiles or other chiles, 1 tablespoon of apple cider vinegar, a 1/2 teaspoon of dried Mexican oregano and 1 teaspoon of kosher salt.

For the tacos, the ingredients are: neutral oil like grapeseed for frying, 2 raw garlic cloves mashed into a paste, a cup of beer or club soda, one teaspoon of yellow mustard, one teaspoon of kosher salt, a half teaspoon dried oregano, one cup of multipurpose flour, one teaspoon baking powder, a pound of skinless white fish fillets (good options would be bass or cod) cut into 12 strips, 12 pieces of 5-6 inch pre-warmed corn tortillas, a cup each of sliced cabbage, salsa fresca, and Mexican crema, and three limes cut into wedges.

Simply simmer the oil, peanuts, garlic, and sesame seeds over medium-high heat until golden for 5 to 6 minutes. Add the chiles after removing from heat, let it cool, and stir in vinegar, salt, and oregano. Once cooled for about 20 minutes, blend the mixture until the garlic and peanuts are finely chopped, but not pureed.

Preheat a high-sided skillet with 1 1/4 inches of oil to 370°F. Whisk garlic paste, beer, mustard, salt, and oregano in a bowl. Stir in the flour and baking powder until well mixed.

Carefully dip each fish strip into the batter and let the excess drip off, before gently lowering it into the hot oil. Add up to four fish strips at a time, making sure not to overcrowd the skillet. Fry till deep golden brown for 3 to 4 minutes, turning halfway through, and drain on paper towels. Repeat till all the fish strips are fried and crispy.

Serve the fried fish on warmed tortillas, garnished with the sliced cabbage, salsa fresca, salsa macha, crema, and a couple of lime wedges. Indulge in this vibrant, flavorsome take on a classic summer staple by Rick Bayless, ensuring a joyous meal.