Baja Fish Tacos (Carnival)

1 tsp mint powder from dried mint leaves

1 tsp granulated garlic powder

1 tsp lime zest

½ tsp sea salt

chopped lettuce

tomato

salsa

pico de gallo

sour cream

guacamole

lime wedges

Blend all the marinade ingredients into a fine paste.

Cut your fish into long pieces. Each piece should weigh about 3 ounces.

Okay, now marinate the fish! (Try to wait at least three hours before you continue.)

Grind your mint into a fine powder (if it isn’t already).

Make a batter by thoroughly mixing the yeast, fresh egg, flour and cold water.

Stick the batter in a warm place for at least two hours. Give it time — it’s gotta rise.

Dust the marinated fish with corn starch, dip each piece in the yeast batter and then deep fry in oil on a medium-high heat.

Keep turning the pieces while frying to make sure they get an even, beautifully golden, crispy crust.

Sprinkle some mint, garlic, sea salt and lime zest on the pieces of fish. Place each piece on a tortilla with chopped lettuce, tomato and pico de gallo. Serve it hot!

Fancy bonus: Add some salsa, sour cream, guacamole and lime wedges on the side.