Beer Battered Baja Fish Tacos with Lime Crema
Crisp strips of battered cod in warm tortillas with lime-dressed cabbage and a cool, zesty soured cream sauce.
Ingredients
- Cod fillets500 g
- Plain flour100 g
- Baking powder1 tsp
- Cold lager150 ml
- Vegetable oil1 L
- Corn tortillas12 pc
- Red cabbage1/4 pc
- Soured cream150 ml
- Limes2 pc
- Coriander1/2 bunch
Method
- 01
Finely shred the cabbage and toss with the juice of half a lime and a pinch of salt, then stir the zest and juice of 1 lime into the soured cream.
- 02
Heat the oil in a deep, heavy pan no more than a third full to 180C, which takes about 10 minutes.
- 03
Whisk the flour, baking powder and a pinch of salt with the cold lager into a batter the thickness of double cream, then cut the cod into finger-sized strips, pat dry and season.
- 04
Dip the fish in the batter and fry in batches for 3-4 minutes until golden and crisp and the fish flakes easily, then drain on kitchen paper.
- 05
Warm the tortillas in a dry pan for 30 seconds per side and fill with cabbage, fish, lime crema, coriander and wedges of the last lime half.
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