Ensenada fish tacos with chilli and coriander
Inspired by stories of eating fish tacos on the Californian coast, comes up with the perfect recipe for summer.
Ingredients :
- 12 x 15cm corn tortillas
- 600g cod fillet
- 100g plain flour, seasoned with pinch of salt and 6 turns black peppermill
- 1 litre corn or vegetable oil
- Batter
- 200g plain flour
- ¼ tsp salt
- ½ tsp baking powder
- 275ml ice-cold beer
- Toppings
- ¼ small white cabbage, finely shredded
- 1 avocado, stoned, peeled and diced
- Pico de gallo salsa (homemade or store bought)
- Hot chilli sauce, such as Cholula or Huichol
- Chipotle crema
- 2 chipotles en adobo (homemade or store bought)
- 3 tbsp mayonnaise
- 3 tbsp soured cream
- Juice of ½ lime
Method :
1.Warm the tortillas in a dry frying pan, in a microwave or in the oven.
2.Get your toppings – shredded cabbage, diced avocado, pico de gallo salsa, and hot chilli sauce – ready. Mix the ingredients for the crema and set aside.
3.To make the batter, sift the flour, salt and baking powder into a roomy bowl. Using a balloon whisk, incorporate the beer until you have a smooth batter. Set aside.
4.Cut the fish into fingers about 1cm thick. Heat the oil in a large pan to 190°C. Dip a few pieces of fish into the seasoned flour, shake off the excess, then dip them into the batter. Fry for 2–2½ minutes until crisp and golden. Repeat until you’ve cooked all the fish, draining each batch briefly on kitchen paper to remove excess oil. Sprinkle lightly with salt.
5.Serve the fish immediately in warm tortillas, with the toppings on the table for guests to help themselves.