|Baja Fish Tacos
These authentic flavours come straight out of Mexico. You know, it’s actually a pretty delicious place to cruise to. But before you go, get a taste at home with these tacos!
- 450g white fish fillet, skinless
- 55g corn starch
- oil for deep frying
- 6 cloves garlic
- 2 serrano chili peppers
- 1 small yellow onion
- 1 bunch coriander stems
- sea salt, to taste
- sugar, to taste
- ½ cup white vinegar
- 340g all-purpose flour
- 1 tsp yeast
- 2 fresh eggs
- ½ litre ice water
- 1 tsp mint powder from dried mint leaves
- 1 tsp granulated garlic powder
- 1 tsp lime zest
- ½ tsp sea salt
- chopped lettuce
- pico de gallo
- sour cream
- lime wedges
Here's how you do it:
- Blend all the marinade ingredients into a fine paste.
- Cut your fish into long pieces. Each piece should weigh about 85 grams.
- Okay, now marinate the fish! (Try to wait at least three hours before you continue.)
- Grind your mint into a fine powder (if it isn’t already).
- Make a batter by thoroughly mixing the yeast, fresh egg, flour and cold water.
- Stick the batter in a warm place for at least two hours. Give it time — it’s gotta rise.
- Dust the marinated fish with corn starch, dip each piece in the yeast batter and then deep fry in oil on a medium-high heat.
- Keep turning the pieces while frying to make sure they get an even, beautifully golden, crispy crust.
- Sprinkle some mint, garlic, sea salt and lime zest on the pieces of fish. Place each piece on a tortilla with chopped lettuce, tomato and pico de gallo. Serve it hot!
- Fancy bonus: Add some salsa, sour cream, guacamole and lime wedges on the side.