Baja Fish Tacos
Ingredients
Batter
Instructions
- First, make the batter. Put the beer, baking powder, chilli flakes and salt into a mixing bowl and whisk together, then add the flour bit by bit to create a smooth batter. Put into the refrigerator for 30 minutes until well-chilled.Â
- Cut the fish into equal pieces, season them with salt and pepper and leave for 5 minutes to firm up a little.Â
- Either heat the oil to 170°C in a deep-fat fryer, or heat enough oil to cover the fish in a large, heavy-based saucepan. Dust the fish lightly with flour, then dip into the batter and fry for about 2 minutes, or until golden brown and cooked through. Remove with a slotted spoon and leave to drain on kitchen paper.Â
- Warm the tortillas in a dry frying pan for about 20 seconds on each side. Top the tortillas with slaw, battered fish, hot sauce, and coriander garnish. May drizzle with lime juice but I find good hot sauce quite enough!
Note
you can also add cornstarch or baking powder to the batter for extra crispiness, but I'm quite happy to make it this simple! Recipe yields approximately 12 tacos, so 4 portions of 3 tacos each:)
baja, fish, tacos
