Name: Baja-Style Fish Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Californian
Ingredients: 600 g firm white fish fillets, such as cod or halibut, cut into strips; 150 g all-purpose flour; 1 tsp baking powder; 1 tsp salt; 1 tsp ground cumin; 300 ml cold Mexican lager; neutral oil (for frying); 12 piece corn tortillas; 200 g green cabbage, shredded; 100 g sour cream; 60 g mayonnaise; 1 piece lime, juiced (plus wedges for serving); hot sauce and chopped cilantro (for serving)

Method

Mix the crema

Whisk the sour cream, mayonnaise and lime juice together and refrigerate until serving.

Make the batter

Whisk the flour, baking powder, salt and cumin together, then whisk in the cold beer just until smooth and no lumps remain.

Keep the beer ice-cold and don't overmix — a cold, lumpy-free batter fries up light and crisp instead of dense.

Heat the oil

Heat the frying oil in a deep pot or skillet to 180°C, checked with a thermometer.

Fry the fish

Dip the fish strips in the batter, let the excess drip off, and fry in batches until golden brown and crisp, about three minutes per side.

The fish is done when it flakes easily and reaches 63°C in the centre.

6 min

Drain the fish

Lift the fried fish onto a wire rack to drain excess oil.

Warm the tortillas

Warm the corn tortillas on a hot dry skillet until pliable and lightly toasted, about twenty seconds per side.

1 min

Assemble the tacos

Fill the warm tortillas with a piece of fried fish, shredded cabbage and a drizzle of the crema.

Serve with garnishes

Serve immediately with lime wedges, hot sauce and chopped cilantro on the side.

Baja-Style Fish Tacos

Ingredients

Method

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