Why you should cook baja fish tacos
Making baja fish tacos at home is much easier than you might think. The light batter creates a wonderful crunch that pairs perfectly with the tender white fish inside. You can customise the toppings to suit your own taste by adding more lime or extra spice. It is a healthy way to enjoy seafood that children and adults will both appreciate.
Follow these 4 steps for baja fish tacos
Prepare the fish: Cut the fish fillets into small strips that are about two centimetres wide. Pat the pieces dry with a paper towel to help the batter stick properly. Lightly dust the fish strips with a little bit of flour and a pinch of salt. Set them aside on a plate while you prepare the batter.
Mix the batter: Whisk the remaining flour and baking powder together in a large bowl. Pour in the cold beer slowly while stirring to create a smooth and thick consistency. The batter should be thick enough to coat the back of a spoon without running off too quickly. Keep the batter cold until you are ready to fry the fish.
Fry the fish: Heat the oil in a deep pan until it reaches a temperature of one hundred and eighty degrees. Dip each piece of fish into the batter and place it carefully into the hot oil. Fry the fish for about four minutes until the coating is golden brown and very crispy. Drain the pieces on a wire rack to keep them from becoming soggy.
Assemble the tacos: Warm the tortillas in a dry pan or microwave for a few seconds. Place two pieces of fried fish in each tortilla and top them with shredded cabbage. Add a dollop of sour cream and a squeeze of fresh lime juice over the top. Serve your Baja Fish Tacos immediately while the fish is still hot and crunchy.
Tips and tricks for baja fish tacos
To get the best results for your baja fish tacos you should make sure the oil is at the correct temperature before frying. If the oil is too cold the fish will absorb too much fat and become heavy. Using very cold beer helps to create a light and airy batter that stays crispy for longer. You can replace the beer with sparkling water if you prefer a non alcoholic version of the recipe.
Make sure to fry the fish in small batches so the oil temperature does not drop too much. Shred the cabbage very thinly to give the tacos a better texture and make them easier to eat. Serve the lime wedges on the side so everyone can add their preferred amount of acidity.
You can also try these recipes:
root vegetable crisps,
salmon tray bake with vegetables or
osso buco with risotto.
