Baja Fish Tacos

There are always some recipes more important than others, maybe because it is extremely delicious or because it takes you back to your childhood or just because you just like it!

This recipe for me is my favourite recipe from all the recipes I cook for my family. It is very close to my heart because of two reasons: Fish tacos were invented in Ensenada, the city where I am from and this recipe of fish tacos was the way my dad used to make them, so every time I cook fish tacos at home, it always takes me back to the time I was living in Ensenada, when I was around ten and my dad would get in the kitchen to cook this delicious tacos and we would all sit around the table at lunch time and have a wonderful time! as cheesy as it sounds, I always share a tear when I eat fish tacos. He taught us that family is the most important thing in this world and share good food with your family makes the best food memories!

I am sharing this Mexican food memory with you, so you can make happy food memories with your love ones.

Lots of love,

Karlita x

Serves 4

Ingredients

For the batter

• 150 gr very fresh cod fillet, no skin, no bones, cut in long thin strips
• 1 cup self raising flour
• 5 tbsp all purpose flour for coating
• 1 tsp sal
• 1/2 tsp dried oregano
• 1 tbsp American mustard
• 1/8 tsp ground black pepper
• 1 cup corona beer or a bit more

For the tacos

• 2 cups vegetable oil
• 8 normal size corn tortillas
• 2 cups white cabbage or iceberg lettuce finely shredded

The mayonnaise

• 3 tbsp sour cream
• 3 tbsp mayonnaise
• a splash of milk
• 1/8 tsp salt
• 1/8 tsp black ground pepper

Pickled white or red onion

• 1 white onion cut thinly julienned
• 1/8 tsp oregano
• 1 tbsp table salt
• 3 limes

Salsa Bandera

• 3 small tomatoes finely diced
• 1 small white onion finely diced
• 4 tbsp fresh coriander finely chopped
• 1/2 tsp salt
• squeeze of a lime

To garnish

Spice salsa of your choice

8 normal size corn tortillas

2 cups white cabbage or iceberg lettuce finely shredded

Method

Make the salsa bandera. Chop the tomatoes, onion, coriander, mix them together in a bowl and ad salt and a little splash of fresh lime juice. Leave aside

Then make the pickled onion. Slice the onion, use a white or red onion, in fish taco taqueria in Ensenada, they use white onion. Add 1 tbsp of salt mix and leave aside for 10 min. Then rinse the onion with fresh water to get rid of the excess of salt and then add the lime juice, pinch of oregano and leave aside.

After make the mayonnaise. Mix the sour cream, mayonnaise, salt and pepper and add a splash of milk to loosen it up. It needs to be a bit runny, but not too much. Leave aside.

Shred the white cabbage and set aside.

The batter. Place the flour in a large bowl, add salt, dried oregano, American mustard, ground pepper and add the beer bit by bit, mixing with a balloon whisk. The batter needs to be a between thick and runny, Thick to stick to the fish. Set aside.

Cut the fish into thin, long strips. Pat dry the fish with a kitchen paper towel.

Put on a serving plate 1/2 cup of all purpose flour and add 1/2 tsp salt to it and a pinch of ground black pepper. Then coat the fish pieces with the all purpose flour, remove the excess, place the pieces of fish in the batter, making sure all the pieces are covered with it. Set aside.

Heat the oil in a deep saucepan or in a fryer. Once the oil is very hot, place some of the fish strips with batter and fry them for 2 min on each side or until golden brown. The pieces of fish have to be crunchy. Drain any excess of oil by placing them on a paper kitchen towel.

Heat the tortillas and cover them with a tea towel to keep them warm.

To make the fish taco, spread some of the mayo, then a piece of fried fish, then all the toppings. Enjoy them with the family or friends with a nice cold beer!

Listo!

Provecho!