Baja Fish Tacos
Ingredients
- 600 g firm white fish, boneless filets (tilapia is great as it's boneless and easy to cook; but firmer ones like cod are just so delicious!)
- 50 g flour
- pinch salt and pepper
- oil, for deep-frying
- Slaw (make your own cabbage and carrot slaw)
- Hot Sauce (I prefer pineapple habanero hot sauce for the fish)
- Coriander Garnish
- 330 ml beer
- 1 teaspoon baking powder
- 2 teaspoons dried chilli flakes
- 1 teaspoon salt
- 150 g plain flour
Batter
Instructions
- 1 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.
- 2
Cut the fish into equal pieces, season them with salt and pepper and leave for 5 minutes to firm up a little.- 3
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.- 4
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!NoteYou can also add cornstarch to the batter for extra crispiness, but I'm quite happy to make it this simple! Recipe for these Baja fish tacos yields approximately 12 tacos, so 4 portions of 3 tacos each:)
baja, fish, tacos - 2