Fish Tacos

From 'The Road to Mexico' by Rick Stein

This recipe from the Baja California coast really captures the essence of a Mexican beach. One bite will transport you to the sunny seaside.

Ingredients:

• 12 x 15cm corn tortillas
• 600g cod fillet
• 100g plain flour, seasoned with a pinch of salt and 6 turns black peppermill
• 1 litre corn oil
  • For the Batter
• 200g plain flour
• ¼ tsp salt
• ½ tsp baking powder
• 275ml ice-cold beer
  • For the Toppings
• ¼ small white cabbage, finely shredded
• 1 avocado, stoned, peeled, and diced
• Pico de Gallo salsa
• Cholula hot chilli sauce
  • For the Chipotle Crema
• 2 Chipotles en Adobo
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• Juice of ½ lime

Recipe:

1. Warm the tortillas in a dry frying pan. Get your toppings – shredded cabbage, diced avocado, pico de gallo salsa, and chilli sauce – ready.
2. 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.
5. Heat the oil in a pan to 190°C.
6. Dip a few pieces of the fish into the seasoned flour, shake off the excess, then dip them into the batter.
7. 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.
8. Serve the fish immediately in warm tortillas, with the toppings on the table to use as you see fit.